If you think vegetable bowls are boring, this one might change your mind.
Sweet roasted vegetables, hearty buckwheat, crispy falafel, fresh herby zough and garlicky yoghurt to bring it all together. Simple ingredients, lots of spice, and properly satisfying.
Made entirely with BIOG organic ingredients.
2 packets BIOG oven vegetables (500g in total)
½ tsp BIOG cumin seeds
A drizzle of BIOG cooking oil
1 packet BIOG herb and sesame falafel (200g)
For the ‘couscous’:
150g BIOG buckwheat
20g BIOG butter
450ml vegetable stock
A pinch of salt
For the zough:
35g coriander
10g flat-leaf parsley
25g pickled jalapenos or pepperoni
½ tsp BIOG ground cumin
¼ tsp BIOG ground cardamom
8 BIOG cloves, crushed to a powder
A good pinch of BIOG sugar
1 small garlic clove
60ml BIOG native olive oil from Kreta
2 tbsp water
A pinch of salt
For the lemon yoghurt:
150g BIOG yoghurt
1 small garlic clove
Zest of ½ lemon
Salt and pepper
Serves 2-3
Preheat the oven to 200°C fan.
Put the vegetables into a roasting tin, drizzle with olive oil and season with the cumin seeds and salt and pepper. Roast in the preheated oven for 25 minutes.
Meanwhile, make the buckwheat couscous:
Rinse the buckwheat under a running tap. Melt the butter in a saucepan and fry the buckwheat for a minute, then add the hot stock and salt. Cover with a lid and simmer gently over a low heat. Cook for approximately 20 minutes until the water is absorbed.
Bake the falafel or bake in a 200°C fan oven or airfryer for 7 minutes.
Put the yoghurt into a bowl. Peel and crush the garlic and add to the yoghurt with the lemon zest, season with salt and pepper.
Make the zough by putting all the ingredients into a small food processor. Blitz to get a coarse paste.
Distribute the buckwheat between two (or three) plates. Add the baked vegetables, crispy falafel, a dollop of lemon joghurt and a drizzle of zough. Serve with a pickled jalapeno or pepperoni and decorate with a few coriander leaves.
TIP: Transfer the remaining zough into a sterilized jar and keep in the fridge for up to 3 weeks.
