Roasted Okra and Tomato Salad

3 cups of okra (the smaller the better)
1 cup cherry tomatoes

1 tablespoon olive oil
1/4 teaspoon chili flakes
salt and pepper
3 garlic cloves, thinly sliced

1 cup raw buckwheat groats, uncooked

2 teaspoons olive oil
1 teaspoon lemon juice, freshly squeezed
salt to taste

1/4 cup pine nuts

Serves 4
Preheat oven to 200C/400F.

Spread okra and tomatoes on a baking sheet. Don't overcrowd.
Combine 1 tablespoon of olive oil with chili flakes, sliced garlic. Pour mixture over the vegetables. Season with salt and pepper. Toss until well coated. Roast for 20-25 minutes.

In the meantime, add buckwheat groats to 2 cups of slightly salted water. Cover and cook over low heat until all liquid has been absorbed, about 10-15 minutes. Set aside to let cool. Once cooled down a bit, combine olive oil and lemon juice and stir into the buckwheat. Season with salt to taste.

Roast the pine nuts in a dry pan over low heat until golden brown, shaking the pan regularly to avoid burning. Set aside.

In a serving bowl, gently combine buckwheat and roasted vegetables. Sprinkle with toasted pine nuts. Can be served warm, at room temperature or cold.

© Anja's Food 4 Thought. Recipe from