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250g buckwheat groats, rinsed well
1 bulb fennel, cut into thin wedges
250g pumpkin, peeled and deseeded, cut into cubes
1 red onion, peeled and cut into wedges
¼ cup parsley, roughly chopped
2 Tbsp fennel tops, roughly chopped
2 Tbsp pomegranate molasses
1 Tbsp maple syrup
4 Tbsp olive oil
¼ tsp ground cinnamon
Heat the oven to 200degC.
Bring a medium-sized pot of lightly salted water to the boil. Add the rinsed buckwheat and cook for 25-35 minutes. The groats should be tender when cooked. Drain and rinse under cold water. Put into a large bowl.
While the groats are cooking, prepare the vegetables.
Put all the chopped vegetables into a bowl with enough olive oil to coat them well. Season with salt and cracked pepper. Toss to combine. Spread evenly over a suitably-sized oven dish. Roast, turning occasionally so the vegetables cook evenly and colour all over (30 minutes).
Add the ingredients together and pour over the dressing in a small bowl and whisk together.
Add the roasted vegetables to the cooked buckwheat, drizzle over the dressing and add the herbs. Toss gently to combine, taste and adjust seasoning if necessary.