Roasted vegetable pilaf with tahini dressing

Ingredients

Pilaf

Zucchini/broccoli/green beans/squash

Garlic oil

1 tbs Paprika

1 can brown lentils

1 tbs olive oil

1/2 tsp asafoetida

1 tsp cumin

1 tsp allspice

1 tsp ground turmeric

¾ cup (135g) Buckwheat

Pinch ground cinnamon

3/4 cup vegetable stock

Tahini dressing

1/3 cup tahini

Juice of half a lime

1 tbs maple syrup

salt + pepper

1/3 cup of ice water (or more if needed)

mint to taste

Method

1. Preheat oven to 200°C and line a large baking tray with baking paper. Toss vegetables in garlic oil and paprika. Bake until tender.

2. Heat oil in a large saucepan over medium-low heat.

3. Add buckwheat and cook, stirring, for 2 minutes. Add asafoetida, cumin and allspice cook through for a minute. Add stock.

4. Cover and increase heat until boiling. Reduce heat to low and simmer for 10 minutes or until buckwheat is tender.

5. Add lentils. Set aside for 5 minutes to cool slightly.

6. Blend all tahini ingredients, adding cold water last until desired consistency.

Original recipe: Buckwheat and lentil pilaf with dukkah roasted vegetables