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.
I made this recipe in a Stellar hard anodised roasting tray. This is a heavy gauge, abrasion-resistant pan that can even withstand metal utensils. Unlike standard non-stick cookware, the surface of these pans won’t peel or flake off and won’t rust. They’re also PTFE, PFOA-free. I’m always a little wary of the chemicals in many non-stick surfaces, so this pan is fantastic. You need to season it before use, but it has a lifetime guarantee, so you know it’s great quality. It can be used in the oven (up to 240C), under the grill and even on the hob, plus it has efficient heat distribution. I like that it’s a nice large, very durable and professional quality roasting tray. It is roomy and it roasted my veggies very well. The high sides make it great for stopping splashes and holding in the contents if you need to shake them about a bit (like I did). These pans retail for approx £35 and are available online and at major cookware retailers.
I’m entering this recipe for Sumac Roasted Peppers with Kasha Buckwheat Salad into a few blog linkies:
Meat Free Mondays by Tinned Tomatoes
Simple and In Season by Ren Behan
Shop Local by Elizabeth’s Kitchen Diary
Recipe of the Week by A Mummy Too
Disclosure: Stellar sent me the roasting tray to review, but all opinions are my own.