4medium sweet potatoesI used two orange and two purple
A few sprigs of fresh thymeleaves picked and finely chopped
Pre-heat the oven to 180°C (fan)/200°C/gas mark 6. Peel and dice your four sweet potatoes, drizzle with olive oil and roast for 35-40 minutes until cooked through, stirring half way.
Rinse 200g buckwheat well in cold water. Place in a saucepan with 500ml water. Bring to the boil then reduce the heat, cover and simmer for 20 minutes or until all the water has been absorbed.
Lightly toast 50g walnut halves on a dry frying pan. If you've got small children break them up into small pieces before adding to the salad.
Add the cooked buckwheat to the sweet potatoes along with the toasted walnuts, 150g blueberries and a little freshly chopped thyme. Mix carefully and transfer to a serving dish. Drizzle with maple syrup if desired.