Buckwheat with roasted beets, mushrooms, spinach and halloumi

For a vegan version, I use smoked tofu instead of halloumi cheese.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Ideally, prepare the buckwheat the day before (this is because of the resistant starches). First, fry it in ghee, cover with water, add salt and bring to the boil. Cover the pot, turn off the heat and let the buckwheat soften for about 15 minutes. Store it in the fridge for at least 12 hours.

Step 2

Peel the beetroot and cut it into wedges. Place it on a baking tray lined with baking paper, sprinkle with thyme, salt and drizzle with oil. Place in a preheated oven at 180°C and bake for about 20 minutes.

Step 3

Thinly slice the mushrooms and fry briefly in ghee with natural soy sauce. Remove from the pan and set aside.

Step 4

In the same pan, start sautéing the garlic slices (you can add a little oil from the spray), then add the frozen spinach, pour in a little water, cover with a lid and simmer gently. Season with salt.

Step 5

Stir the cooked buckwheat into the spinach. Set aside. Wipe out the pan and fry the sliced Halloumi cheese until golden brown on both sides.

Step 6

Assemble the meal: put spinach buckwheat on the bottom, then toasted mushrooms, beets, halloumi on top, and finally sprinkle everything with chopped nuts.