Sumac Roasted Peppers with Kasha Buckwheat Salad is a nourishing and delicious meal that’s super-easy to make.
I know, I know, what was I thinking? We’re in the middle of a heatwave and I decided to roast some peppers.
I was hot when I chopped them up. I was hot when I turned on the oven. And boy, I was hot when they finished!
Luckily that sweet, concentrated taste of the peppers was worth it.
I sprinkled them with sumac to give them an extra Mediterranean/Middle Eastern vibe. It’s a lemony, tangy spice that can be substituted with lemon zest if you don’t have any.
Kasha buckwheat is the firmer roasted variety (the other type, groats, can be used for porridge). It holds together very well and is robust for this sort of chunky salad. It has a lovely nutty flavour so I haven’t added any dressing to this salad. The sweetness of the peppers and onions, with their zesty tang of the sumac, are all that the buckwheat and kale need to jazz it up.
- 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)
- Heat the oven to 200C / 400F
- Place the peppers and onion into a roasting tray, drizzle with the olive oil and stir to coat. Sprinkle with the sumac.
- Roast for 20 minutes or until soft and just starting to blacken. Set aside to cool.
- Halfway through the peppers' roasting time, put a pan of water on to boil.
- 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.
- In another pan, steam or boil the kale for just a few minutes until softened. Drain and rinse under cold water.
- 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).
- Serve immediately.