Recipe serves two but can easily be factored up for batch cooking

Ingredients

200g seasonal vegetables sliced in long wide strips eg courgette, aubergine, carrots or peppers
125g buckwheat
2 tbsp sunflower or rapeseed oil
½ 400g can green lentils, drained
20g dried cherries, roughly chopped
4 walnut halves, finely chopped
2 tbsp lemon juice
½ tsp dried chillies crushed
small bunch seasonal herbs, eg parsley, chives or dill, finely chopped
20g I Am Nut OK vegan G.O.A.T or Fetamorphasis cheese or Bath Blue crumbled

Note; all ingredients except vegetables are available from Get Loose. Dried fruit and nuts can be swapped for what you have in the cupboards already.

Method

Heat the grill to its highest setting. Spread the sliced vegetables out on a reusable baking sheet, cut-side up, and grill for 10-15 mins until they begin to soften and blister. Or use a pan if you prefer. Adjust timing depending on veg you are using.
Bring a medium-sized pan of water to the boil. Tip the buckwheat into a frying pan and dry fry over a medium heat for 3 mins until lightly toasted.
Add the buckwheat to the boiling water and cook for 8-10 mins. Drain and toss with the oil.
Leave to cool down for 5 mins.
Toss the warm buckwheat, lentils, cherries, walnuts, lemon juice, chilli and most of the chopped herbs in a bowl.
Spread out on a serving plate and top with the vegetables, remaining herbs and cheese.