Buckwheat Salad with Rosemary roasted Vegetables and Miso Tahini Sauce

Here's a handy recipe for starting wherever the bloody hell you are at today.

Hello Wholefoods Real Foods

I have never followed a plan in my life and I believe that is the only reason I stuck with my cooking career. If I had a plan or a rough idea what I was in for and how much I’d get paid, I would have stayed in bed. In addition I have this habit of creating more creative chaos than seems necessary, but it is mostly fun and comes from my core. My point is, I made up this recipe when a friend of mine Angi Kim offered to take photos of my food and instead of picking a recipe from my list of recipes to take photos of, which was long, I whipped up something totally new. Seeing the photo turned out so nice I had to write this one down for you. Eat by itself or with sexy additions such as avocado or tofu, or with falafel and a dip or serve at a bbq. Tempeh strips sliced very thinly marinated in tamari and fried in coconut oil cut into 2cm pieces, or the same with tofu would be very nice too. A real macrobiotic healthy and ridiculously nutritious gluten-free wholegrain salad that will be grateful for a Miso Tahini Sauce to go with it. Enjoy our mother earths vegetables and ancient grains in your body.

Photo by Angi Kim, Sydney, Australia.

Serves 6-8


1 & 1/2 cups buckwheat, soaked overnight

1 carrot, grated

1 small beetroot, grated

1 tbsp rosemary, chopped 

1 tbsp thyme

1 sweet potato

2 carrots

2 parsnips

1/2 pumpkin

1 bunch coriander

Olive oil and salt

To dress

2 tbsp extra virgin olive oil

3 tbsp lemon juice and rind

1 tbsp roasted sesame seeds

Salt and pepper, to taste

Optional: Pinch cayenne pepper

To garnish

Sprigs coriander


Cut the vegetables to your chunky liking, massage with olive oil and salt and roast at 180 C until done, approximately 45 minutes. Strain buckwheat and cover with just a little fresh water, about half a centimetre, a generous pinch of salt and cook it until soft, let sit with lid on for few minutes then fluff with a fork and let cool slightly. Mix everything and taste test. Enjoy warm or cold. 

Tip: Instead of buckwheat you can use millet or quinoa. Soaking grains aids the digestion and assimilation of nutrients, but you can skip the soaking part if you forgot it and it will still work out perfectly.

Miso Tahini Sauce

Serves 4-6


1/3 cup hulled tahini

1/4 cup water 

1 tbsp genmai miso

1 tsp shiro miso, or not

2 tbsp lemon juice

1 tbsp tamari

1 tsp umeboshi vinegar, or not


Blend all ingredients, taste test, adjust condiments and or consistency with water and enjoy!


If you don't want to buy all these fancy Japanese condiments use olive oil, lemon juice, salt and some garlic instead. Too easy.