Roasted Fennel, Capsicum & Buckwheat Salad W Marinated Garlic & Thyme Buffalo Cheese
Roasting fennel bulbs brings out its sweetness and tempers the anise flavours. Paired with earthy buckwheat and the tang of the marinated buffalo cheese, this is delightful eating. Toasting buckwheat before cooking helps to impart a nutty flavour but also helps it cook evenly. But you could substitute other grains to use here too; freekah, pearl barley or farro would all work well here instead.
2 fennel bulbs
2 capsicums (any colour)
⅓ cup buckwheat
2 teaspoons white wine vinegar
½ jar Clevedon Buffalo Co garlic & thyme marinated buffalo cheese
extra virgin olive oil or use some of the oil from the marinated cheese
½ cup herbs such as parsley, dill, chives, chopped
2 tablespoons pitted olives, roughly chopped
Preheat the oven to 200°C.
Remove and discard the stalk, but reserve the fronds. Cut the fennel into thin wedges. Remove the core and seeds of the capsicums and cut into 6 pieces. Toss both vegetables with a little of the olive oil and put onto a baking paper lined tray in a single layer. Season with salt and pepper and roast for 30 minutes or until tender.
Rinse the buckwheat, then toast in a dry pan until they smell toasty and a warm to touch. Put into a saucepan, cover with water and season with salt. Bring up to a boil and then simmer gently for 10-12 minutes until bite tender. Drain well and rinse under cold water. If making ahead, dress with a little oil.
Make a dressing by whisking the white wine vinegar, with 2 cubes of the marinated buffalo cheese and 2 tablespoons of its oil, loosening with 1-2 tablespoons water until smooth. Season with salt to taste.
When ready to serve combine enough of the dressing to coat the buckwheat. Add the herbs including the fennel fronds. Add the fennel and capsicum then toss together, sprinkle with the olives and extra cheese. Give a grind of black pepper to finish.