Roasted carrot & red onion bowl

SERVES 4 / PREPARATION 10 MINUTES / COOKING 30 MINUTES

4 medium carrots, chopped into bite-sized chunks 2 red onions, peeled and cut into wedges 1 tablespoon fresh rosemary, roughly chopped 2 tablespoons olive oil hemp seeds, to serve lemon olive oil, to serve (optional)

FOR THE HERBED BUCKWHEAT

1 cup untoasted buckwheat

2 tablespoons extra virgin olive oil juice of ½ lemon

¼ cup flat-leafed parsley, roughly chopped 2 tablespoons chopped chives

FOR THE WHITE BEAN PURÉE

4 tablespoons olive oil

½ onion, diced

1 clove garlic, roughly chopped

3 cups cooked white beans or 2 x 400g tins white beans,

drained and rinsed

½ cup vegetable stock or water, plus extra as needed juice of ½ lemon

Preheat the oven to 200℃. Combine the carrot, red onion wedges, rosemary, olive oil and a little salt and pepper on an oven tray. Roast for 20-25 minutes, stirring once or twice.

To cook the buckwheat, bring a large saucepan of lightly salted water to the boil, add the buckwheat and cook for 10-12 minutes or until tender (it will still have some bite). Drain well and set aside to cool slightly then stir in the olive oil, lemon juice and herbs and some salt and pepper.

To make the white bean purée, heat the olive oil in a medium saucepan over medium-high heat, fry the onion for 2-3 minutes, add the garlic and cook for a further 30 seconds, stirring often. Add the drained beans, stock or water and a little salt. Bring to the boil and simmer for 5 minutes. Transfer to a blender or food processor and blend on high until smooth, adding more stock/water as needed to reach a lovely soft consistency. Add the lemon juice and adjust the seasoning.

To serve, divide the white bean purée between four bowls. Top with a spoonful or two of herbed buckwheat and some roasted vegetables, then scatter over about a tablespoon of hemp seeds. Drizzle with lemon olive oil, if using, and serve.