ROASTED VEGETABLES:

• 9 medium carrots, peeled & cut into batons
• 9 medium beetroot (3 golden, 3 red and 3 candy, peeled & cut into wedges)
• 6 tbsp olive oil
• 1½ tsp ground cumin
• 1½ tsp ground coriander
• Salt and black pepper
• Optional: drizzle of honey or maple syrup if required

CRISPY BUCKWHEAT:

• ½ cup raw buckwheat groats
• 1 tbsp olive oil
• Pinch of salt
• Optional: pinch of smoked paprika or chili flakes

DILL YOGURT:

• 1 cup Greek yogurt (or plant-based yogurt)
• 2 tbsp fresh dill, finely chopped
• 1 small garlic clove, grated
• Zest of ½ lemon
• 1-2 tbsp lemon juice
• Salt to taste

TO FINISH (OPTIONAL, FOR FRESHNESS AND TEXTURE):

• Extra fresh dill Toasted pumpkin or sunflower seeds Olive oil drizzle

Method:

1. Roast the vegetables: Preheat oven to 220°C/425°F. Toss carrots and beets with olive oil, cumin, coriander, salt, pepper, and honey or maple syrup. Spread on a baking tray and roast for 30–40 minutes, turning once, until tender and caramelized.

2. Make crispy buckwheat: Rinse the buckwheat well. Boil in salted water for 8–10 minutes until just tender. Drain well and let steam-dry for a few minutes. Toss with olive oil and salt. Spread on a tray and roast for 20–25 minutes, shaking occasionally, until golden and crunchy.

3. Make dill yogurt: Mix the yogurt, dill, garlic, lemon zest, lemon juice, and salt. Chill until ready to serve (the flavour improves after 10–15 minutes).

4. To serve: Spoon the dill yogurt onto a platter. Top with roasted carrots and beets. Scatter crispy buckwheat over everything. Finish with herbs, seeds, and a drizzle of olive oil.