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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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