Roast Pumpkin, Mozzarella & Buckwheat with Crispy Sage Garlic Dressing

I’m a firm believer that vegetables are just as worthy of being the main dish – especially when you’ve got thick wedges of pumpkin, roasted with Aleppo pepper until soft and caramelised, then placed on a bed of perfectly tender buckwheat that’s adorned with torn buffalo mozzarella and topped with a hot buttery hazelnut, garlic and crispy sage dressing. This warm salad covers all textural contexts and makes for a great table centrepiece at your next dinner party or meat-free meal.

A Little Longer

Serves 4-6

Prep Time 5 Mins

Cook Time 55 Mins

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