Buckwheat and Butternut Jam Jar Salad
There are so many pluses to these types of salads. This version is ideal for the colder winter months as you can use a selection of veg which is mostly cooked. It’s also a great way to use up any leftovers AND make huge strides to reaching your 10 portions of veg and fruit, which can feel like an impossible target during the colder days.
You’ll need a kilner jar, (or any jar with a lid),
– serves 1 – 
INGREDIENTS
1 serving roasted buckwheat
1/4 butternut squash
1 carrot
1/2 tsp cumin seeds
1/2 lemon
olive oil
1/4 block feta cheese
large handful of fresh parsley
STEP-BY-STEP METHOD
1. Cook the buckwheat according to the packet, so it’s firm and still has some bite.
2. Peel and dice the butternut squash and the carrot into bite sized chunks. Place on a roasting tin, drizzle with the cumin seeds, olive oil, salt and pepper, and roast in a hot oven until soft and cooked (around 20mins).
Leave everything to cool.
3. When you’re ready to assemble your salad, put the buckwheat in the jar and dress with the lemon juice and your best olive oil. Top with the cumin spiced roast pumpkin and carrots. Crumble over the feta cheese. Wash and chop the parsley and add that too.
4. When you’re ready to eat, give it all a good shake so that the lemon olive dressing coats everything.
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