Toasted buckwheat salad with roast sweet potato, celeriac and rocket

serves 2
Ingredients:
100g buckwheat
Half a celeriac, peeled and cut into cubes
1 sweet potato, washed and cut into cubes
150g rocket
For the dressing:
3 tablespoons oil
1 tablespoon cider vinegar
2 cloves of garlic crushed
2 teaspoons smoked paprika

---

First of all in separate baking trays put the sweet potato and celeriac in the oven at 180 degrees and roast until tender and a bit charred.
Meanwhile in a dry frying pan toast the buckwheat for a few minutes, stir to make sure it does not burn, after it starts to get a bit of colour add a glug of oil and stir again, then remove from the heat and allow to cool.
Once the veg has cooled as well, combine the ingredients.
Then quickly make the dressing. Add all the ingredients for the dressing and either blitz with a stick blender or shake in a jam jar.
Pour over the the buckwheat and veg and mix.  You do not need to add all the dressing. Carefully add the rocket and gently toss.
This salad is best served as an accompaniment as the toasted buckwheat is quite hard work to eat if you have loads of it. So either have it with some other salads or with some delicious marinated grilled fish.