- STEP 1
Roast the peppers: remove the seeds and then chop the peppers into chunks about 2cm square. Put them on a baking tray and drizzle with a little oil. Roast in the oven at 220c for around 15 minutes until slightly crispy on the edges
- STEP 2
Cook the Buckwheat: Boil the water in a large saucepan and add the stock cube/pot. Stir to dissolve and then add the buckwheat. Return it to the boil and then cover with a lid. Cook on medium heat for 10 minutes. Remove from the heat and leave to one side with the lid on.
- STEP 3
Prepare the vegetables: Finely chop the red onion. Peel and grate the garlic (or use a garlic press). Halve the green chilli lengthways, remove the seeds and finely chop. Drain and rinse the black beans in a colander
- STEP 4
Cook the beans: Heat a tbsp of oil in a frying pan on medium heat. Add the onion and cook for about 5mins until soft. Add the garlic, chilli, cumin, paprika and cinnamon and cook for about 1 minute. Add the black beans and season with salt and pepper.
- STEP 5
Remove the lid from the buckwheat and fluff up with a fork. Combine with the black bean mixture. Add the roasted peppers and stir through half the creme fraiche.
- STEP 6
Tip the mixture into an ovenproof dish and top with the cheese. Place in the top of the oven and bake until the top is crisp - about 10 minutes. Serve with a dollop of creme fraiche.