Name: Roasted Carrots with Buckwheat & Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 80 g (1/2 a cup) of raw buckwheat (rinsed); 1 level tsp vegan & gf vegetable boullion; 500 g (1 average bunch) of carrots, scrubbed and leaves removed (large carrots cut in half lengthways); 2 or 3 stems of thyme (plus more for serving); 2 tbs olive oil; 1 tbs maple syrup; 1/4 tsp each sea salt and freshly cracked black pepper; 100 g (just under 1/2 a cup) of baby spinach; 1 small red onion (cut in half and sliced); 30 g (just under 1/4 cup) hazelnuts (roughly chopped); 1 tbs dried cranberries ((optional)); 50 ml (just under 1/4 cup) of extra virgin olive oil; 40 ml of fresh orange juice, the juice of half an orange; 1 tbs wholegrain mustard; 1/4 tsp sea salt; 1/4 tsp cracked black pepper