Lentil and buckwheat bowl

Spice mix

1 tsp	Cumin
1 tsp	Oregano
1 tsp	Paprika
½ tsp	Salt
1 pinch	Cayenne pepper

Vegetables

1	Kumara, unpeeled and cubed
2	Carrots, unpeeled and sliced
1 cup	Pumpkin, cubed, peeled
4 cloves	Garlic, chopped
2 Tbsp	Olive oil
1 cup	Buckwheat, cooked (Main)
1 cup	Lentils, cooked (Main)
2 cups	Rocket
1	Avocado, quartered
¼ cup	Toasted pumpkin seeds

Dressing

50 g	Goat feta
¼ tsp	Paprika
2 tsp	Honey
2 Tbsp	Lemon juice, or water

Directions

1. Preheat an oven to 180C. Line the baking tray with paper.
2. Combine the spice rub ingredients in a small bowl.
3. Place the kumara, carrots, pumpkin and garlic on the tray. Sprinkle over the spices, drizzle with oil and toss to combine, coating the vegetables well. Place into the oven for 25 minutes or until lightly browned and cooked through.
4. Remove the vegetables from the oven and, while they are warm, toss through the buckwheat and lentils.
5. Combine the dressing ingredients in a small bowl and stir well to combine.
6. To serve, add the rocket to the vegetables, tossing through. Place salad into a large bowl, arranging the avocados around the outside. Drizzle with dressing and scatter the pumpkin seeds.