Pre-roast the pumpkin for a quick, easy and tasty salad you can throw together for lunch or dinner in 5 minutes flat!
Preheat oven to 180 degrees. Arrange the pumpkin slices on a baking tray, drizzle with olive oil and roast in the oven for 45 minutes, or until tender.
Add the buckwheat, macadamias and the honey to a small saucepan and place on a medium heat on the stovetop. Stir constantly for 4 minutes, or until buckwheat is browned, and take off the heat.
Tear up leaves and place them in a bowl. Toss with the pumpkin slices, sprinkle with buckwheat topping and serve.
Comments will be approved before showing up.
Try this customer recipe - gluten-free no-knead Bio-Oz Sprouted Buckwheat & Nut Bread. The mix is packed with nutty goodness, finish with your prefered toppings ... why not try vegemite, fresh tomato slices and dill pickle. Australian grown Bio-Oz Buckwheat Kernels, thanks Joseph.