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2 cups roasted buckwheat (also known as kasha)
3 large beetroots
50 g / 2 oz baby spinach
2-3 large mushrooms (I used portobello ones)
½ leek, white and green part, sliced
2 large garlic cloves, finely diced
1 tsp dried rosemary
1/3 tsp coarse sea salt
black pepper
2 tbsp hazelnuts, chopped
3 tbsp olive oil
1-2 tbsp balsamic vinegar
fresh parsley, to serve
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