Sumac Roasted Peppers with Kasha Buckwheat Salad
Prep time
Cook time
Total time
If you can't find sumac, you can substitute it with a little lemon zest or even thyme. Leave out the feta to make this vegan. Serves 2-3
  • 2 peppers, core and seeds removed, chopped into large chunks
  • 1 onion, peeled and chopped into large chunks
  • 1 tablespoon olive oil
  • 1 teaspoon sumac (or substitute lemon zest)
  • 100g roasted buckwheat
  • 2 handfuls kale, tough stalks removed, chopped
  • 50g feta (optional)
  1. Heat the oven to 200C / 400F
  2. Place the peppers and onion into a roasting tray, drizzle with the olive oil and stir to coat. Sprinkle with the sumac.
  3. Roast for 20 minutes or until soft and just starting to blacken. Set aside to cool.
  4. Halfway through the peppers' roasting time, put a pan of water on to boil.
  5. Rinse the buckwheat, then add to the boiling water and boil for 10-15 minutes or until soft but still chewy. Drain and rinse under cold water.
  6. In another pan, steam or boil the kale for just a few minutes until softened. Drain and rinse under cold water.
  7. Mix the kale and buckwheat together and divide between plates. Top with the roasted peppers and onions and then add chunks of feta (if using).
  8. Serve immediately.
Recipe by Veggie Desserts at