Roasted pumpkin, kale and buckwheat salad


For the salad

  • 300g buckwheat
  • 400g Crown Prince pumpkin flesh, cut into 30cm dice
  • 1 bunch spring onions
  • 200g kale (picked, washed and torn)
  • 50g cashew nuts (unsalted)
  • 1 pomegranate (deseeded)
  • 50g pumpkin seeds
  • 15g pickled lemon peel
  • 20ml cold pressed rapeseed oil
  • Sea salt and cracked black pepper

For the dressing

  • 150ml lemon infused, cold pressed rapeseed oil
  • Small piece of fresh ginger peeled and finely grated
  • 50ml good cider or apple vinegar
  • Sea salt and cracked black pepper


  1. Roll the diced pumpkin in the rapeseed oil. Season and roast in a hot oven at approximately 200°C until cooked, for approximately 15 to 20 minutes. Remove from the oven, allowing to cool.
  2. Rinse the buckwheat in cold fresh water. Drain and cook in lightly salted boiling water or vegetable stock until soft, but with a little bite. Drain and allow to cool.
  3. Trim and wash the spring onions, then oil lightly and sear in a pan or char-grill. Allow to cool.
  4. Blanch the kale leaves quickly in boiling salt water. Refresh in iced water, drain and pat dry.
  5. Mix the cashews and pumpkin seeds, then toast in the oven at 180°C for around five minutes until they start to colour. Remove from oven and allow to cool.
  6. Finely shred the pickled lemon peel.
  7. Mix all the ingredients together in a large bowl.
  8. Combine all the ingredients for the dressing into a separate bowl and whisk until emulsified.
  9. Stir the dressing into the salad and allow it to stand for around 30 minutes before serving.