Roasted Beetroot Buckwheat Grain Bowl with Cucumber and Dill

• 400 g Beetroot, small to medium
• 3 tbsp Rapeseed oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 140 g Buckwheat groats
• 1 medium Cucumber
• 10 g Fresh dill
• 1 medium Lemon
• 100 g Goat cheese, soft

1. Heat the oven to 200°C (390°F). Scrub the beetroot, trim any long roots, then cut into bite-size wedges. Toss with 1 tbsp rapeseed oil, half the fine sea salt and a pinch of black pepper on a baking tray.
2. Roast the beetroot for 30 to 35 minutes, turning once, until tender when pierced and lightly caramelised at the edges. If the tray looks dry, add a small splash of water to help the beetroot steam and finish cooking. Set aside while you cook the buckwheat.
3. Meanwhile, rinse the buckwheat groats in a sieve until the water runs mostly clear. Tip into a saucepan with 350 ml water and the remaining fine sea salt, then bring to the boil. Reduce to a gentle simmer and cook for 12 to 15 minutes until tender and the water is absorbed.
4. While the buckwheat cooks, halve the cucumber lengthways and slice into half-moons. Finely chop the fresh dill. Zest the lemon, then squeeze the juice into a mixing bowl.
5. Whisk the lemon juice with the remaining 2 tbsp rapeseed oil, the lemon zest, and the remaining black pepper. Taste and adjust with a little more fine sea salt if needed. The dressing should be bright and lightly tangy.
6. Fluff the buckwheat with a fork, then divide between two bowls. Top with the roasted beetroot and cucumber, then spoon over the dressing. Finish with goat cheese and fresh dill, and serve warm or at room temperature.

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