Roasted roots with buckwheat and pesto


2 onions
few cloves garlic (with skins still on)
Root veggies or squashes in small pieces (I used butternut squash and beetroot)

1 cup of buckwheat cooked in 2 cups of boiling water

half cup hazelnuts, slightly dry roasted in a pan
few good handfuls of basil leaves
lump parmesen
few glugs of olive oil


Chop all veggies in small pieces and roast in the oven until browned
Cook the buckwheat

Make pesto by putting all ingredients in a blender

Mix all together in a large bowl and serve with some crumbled feta and on a bed of rocket (don't forget the greens!)