Serbian Meatballs with Kasha, Roasted Cauliflower and Ajvar

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Add buckwheat groats to a dry, medium pot on medium heat and toast for 3-4 minutes, until golden and fragrant.
3. Add water, salt, butter and lemon zest to pot with buckwheat and bring to a boil. Once boiling, immediately cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
4. Add all meatball ingredients (except second measure of breadcrumbs) to a medium bowl and season with freshly ground black pepper. Use clean hands to combine well. Measure out 2 tablespoons of mixture and roll into large balls. Place balls on one half of prepared tray.
5. On the other half of prepared tray toss cauliflower with olive oil and season with salt and pepper. Bake for 12 minutes to start with, then remove tray from oven, sprinkle breadcrumbs over meatballs and turn cauliflower over.
6. Return to oven for a further 5 minutes, until meatballs are cooked through and cauliflower is tender and slightly golden.
7. divide ajvar sauce between plates. Spread it in a circular motion to create a base for the kasha. Place a spoonful of kasha onto each plate along with roasted cauliflower and a few meatballs on top. Sprinkle over chopped parsley and pecans. Squeeze over lemon juice.