½ cup buckwheat
½ cup pitted dry black olives, halved (I used Crespo brand)
¼ cup capers, drained
½ teaspoon flaky salt
5 tablespoons olive oil, plus extra to drizzle
¼ cup pinenuts
4 small/medium red onions, peeled and ends trimmed
2 small/medium eggplants, halved lengthways
4 medium tomatoes
2 garlic cloves, crushed
2 x 425g cans white beans such as cannellini or butter, drained
2 tablespoons any combination of fresh oregano, thyme and rosemary, finely chopped
100g parmesan, grated
2 capsicums, halved and deseeded
150ml vegetable stock
250g fresh mozzarella
basil and microgreens, to garnish

I like to do a range of vegetables for colour: there are plenty for six people, though there won’t be one apiece of everything. The roasted buckwheat and olives make a tasty crunchy topping. I use Crespo pitted dry olives as they dry out even more during cooking, giving a crumbly topping.

View the recipe collection here


1.Place the buckwheat in a bowl and cover with water.
2.Leave to soak for 1 hour, then drain and rinse.
3.Heat the oven to 180°C/160°C fan bake.
4.Put the buckwheat in a bowl with the olives, capers, salt and 2 tablespoons of the olive oil and toss well.
5.Spread onto a baking tray and bake for 10 minutes, then stir and bake for 10 minutes more until dry and toasted.
6.Stir in the pinenuts and cook for 5 more minutes.
7.Cool, crumble with your fingers and store in an airtight container for up to 3 days.
8.Put the onions in a saucepan, cover with water and bring to the boil.
9.Reduce to a simmer and cook for about 15 minutes until tender when pierced with a skewer.
10.Drain and run under cold water.
11.Cut off about a quarter from the root end of each onion and discard.
12.Remove the middle of the onion, leaving a shell of about 3 layers of onion.
13.Chop the onion centres finely. Set aside.
14.Put the eggplants on a baking tray, cut-side up.
15.Brush with 2 tablespoons of the oil and season with salt. Roast for 20 minutes.
16.Remove from the oven and gently cut out the centre of the eggplant flesh. Chop and set aside.
17.Cut the tops off the tomatoes, carefully scoop out the flesh, chop and set aside.
18.Heat the remaining oil in a frying pan over a medium heat and cook the chopped onion and garlic for a few minutes, then add the eggplant and tomato flesh, beans and herbs and stir to combine, crushing the beans as you stir.
19.Remove from the heat and stir through the parmesan and season to taste with salt and pepper.
20.Arrange the onion, eggplant, tomatoes and capsicums in a roasting dish that holds them snugly and fill the vege shells with the bean mixture.
21.It can be prepared a day ahead to this point.
22.Heat the oven to 200°C/180°C fan bake.
23.Pour the stock over and around the vegetables and drizzle with olive oil.
24.Bake for 35–40 minutes. If you wish, transfer the veges to a warmed serving platter.
25.Tear the mozzarella into pieces and nestle amongst the veges, scatter with the roasted olive mix and add a few basil leaves and microgreens.

Recipes & food styling Fiona Smith / Photography Tony Nyberg / Styling Fiona Lascelles

Leave a Reply

Your email address will not be published.