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Sweet Potato, Buckwheat and Tomato Casserole with Preserved Lemon Salsa


Serves 4

2 onions, finely sliced

4 garlic, minced

1 tsp smoked paprika

1 tsp chilli flakes

1 tsp dried oregano

1 tbsp tomato paste

2 sweet pot, cut into 2cm

250g vine tomatoes, sliced in half

150g buckwheat

1 cup (250ml) vegetable stock

1 can chopped tomatoes

Preserved lemon salsa:

¼ preserved lemon, flesh roughly chopped

1 tbsp capers, drained and roughly chopped

3 tbsp parsley leaves, roughly chopped

3 tbsp mint leaves, roughly chopped

100ml olive oil


1. Preheat the oven to 180C/200C fan.

2. In an ovenproof pan or casserole dish, heat a drizzle of olive oil over a medium heat and fry the onion until softened. Add the garlic, spices and tomato paste and cook for another 5 minutes until the onion begins to caramelise.

3. Add the tomatoes, sweet potato and buckwheat to the pan. Pour over the veg stock and chopped tomatoes, mixing together with a good seasoning of salt and pepper.

4. Cover the pan and place in the oven for 20 minutes then uncover and return to the oven for another 25-30 minutes to blister the tomatoes and the buckwheat is cooked. The sweet potato should be tender that a cutlery knife can easily pass through. Scatter over the pine nuts for the last 5 minutes to toast.

5. To make the salsa, mix all the ingredients together in a bowl with a pinch of salt, or place in the small bowl of a processor and pulse to a chunky paste. Drizzle over the top over the casserole to serve.

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