STUFFING ’N’ ALL THE BEST BITS SALAD

STUFFING ’N’ ALL THE BEST BITS SALAD

SERVES 8

500 g brussels sprouts
800 g butternut squash
2 large parsnips
3 sprigs rosemary or thyme, leaves picked and roughly chopped, plus extra to garnish
200 g pancetta, cut into 1 cm cubes
½ cup (125 ml) olive oil or 115 g coconut oil
sea salt and freshly ground black pepper 2 cups (300 g) Cooked Buckwheat
1 cup (115 g) pecans, roughly chopped
1 pink lady apple, cut into 1 cm cubes dash of apple cider vinegar
pomegranate seeds, to garnish

Day before:
Preheat the oven to 200°C (gas 6). Spread the vegetables, herbs and pancetta on one or two baking trays. Coat with oil and season to taste with salt and pepper. Roast for 45 minutes, turning halfway. Spread the buckwheat and pecans on another tray and place in the oven.

Roast everything (including the veggies) for another 10 minutes or until the pecans are golden. Remove from the oven and allow to cool. Once cooled, transfer each tray of goodies to separate containers and keep them somewhere cool (the laundry perhaps . . . no need to take up fridge space).

On the day: In a large serving bowl, toss the vegetables with the roasted buckwheat and pecans. Add the cubed apple and drizzle with a dash of apple cider vinegar. Garnish with pomegranate seeds and the extra rosemary or thyme.