Miso Aubergine, Kale & Roast Beetroot Winter Salad
100g of kale
50g of toasted pecans
2 tbsp of avocado oil
150g raw beetroot
2 tablespoons miso paste
1 tablespoon honey
1 tablespoon sesame oil
2 tablespoons rice wine vinegar
2 tablespoons freshly squeezed lemon juice
3 tablespoons olive oil
Preheat the oven to 180 C.
Mix the dressing ingredients together and leave to the side.
Cut the aubergine into bite size chunks and the beetroot into inch cubes rub them both separately in the avocado oil with half of the dressing, roast them for 30 minutes until golden and cooked through.
Cook the buckwheat by washing it in a sieve with warm water then cover with water in a pot and bring to the boil. Once boiled, reduce to a simmer for 15 minutes until cooked through and the water has been absorbed. If you have water leftover you can just drain it off but keep the buckwheat in the cooking pot with the lid on.
Finely chop the kale and mix it in with the cooked buckwheat and leave the lid on so the kale cooked for a few minutes. Mix the aubergine and beetroot with the buckwheat and kale. Stir in the rest of the dressing and mix in with the pecans.