Step 1

Cook buckwheat according to packet instructions.

Step 2

Preheat a fan-forced oven to 200°C.

Step 3

Place sweet potato and capsicum in a lined baking tray and cook for 20 minutes or until tender.

Step 4

Seed topping : Heat a small skillet over a medium heat. Add seeds and cook stirring for 1-2 minutes or until toasted. Remove from pan to cool.

Step 5

Dressing : Whisk all ingredients until combined.

Step 6

In a bowl, combine rocket, cabbage and mint. Add buckwheat, roast vegetables and avocado.

Step 7

Drizzle with dressing and serve with fetta and seed topping.