Roast Turmeric Cauliflower & Buckwheat Tray Bake

Prep: 10min | Cook: 25min | Serves 4

Ingredients
600g cauliflower, cut into florets
2 zucchini, coarsely chopped
6 Medjool dates, pitted, quartered
1 tbsp olive oil
1 tbsp finely grated fresh ginger
2 tsp finely grated fresh turmeric
2 garlic cloves, crushed
2 tsp ground cumin
205g (1 cup) raw buckwheat
1/4 cup fresh mint sprigs
Lemon wedges, to serve
130g (1/2 cup) natural yoghurt

Method
Preheat oven to 200°C/180°C fan forced. Line a baking dish with non-stick baking paper. Scatter the cauliflower, zucchini and dates in the prepared dish. Drizzle with the oil. Add the ginger, turmeric, garlic and cumin. Toss well to coat. Season. Roast for 25 minutes or until golden and tender.

Meanwhile, cook the buckwheat in a saucepan of boiling water following the packet directions. Then drain. Note: You can add 1 tsp of vegetable stock powder to the buckwheat when cooking to enrich the flavour.

Serve the roasted vegetables sprinkled with buckwheat, mint and lemon wedges, and topped with yoghurt.

Great dish to serve at functions, accompanied with light meats like fish. You can even melt cheese over the top if you're feeling a bit naughty!