14 oz artichoke heart (395 g), drained and halved (1 can)
½ cup fresh spinach (20 g), torn
½ cup fresh basil (20 g), chopped
Preheat oven to 425˚F (220˚C).
Bring a large pot of salted water to a boil, then add the carrots and cook for about 5 minutes, until slightly tender but not cooked through. Drain and pat dry.
In a large bowl, toss the carrots with the olive oil, Zesty spice blend, and pepper until evenly coated. Spread the carrots on a rimmed baking sheet in a single layer. Roast for 10-15 minutes, until cooked through and crispy.
Using vegetable stock instead of water, cook the buckwheat groats according to the package instructions. Set aside.
Make the dressing: In a blender, combine the champagne vinegar, pistachios, grapeseed oil, and water and blend until a semi-smooth consistency is reached. Season with salt and pepper to taste. Add the basil and pulse a few times to incorporate.
Divide buckwheat groats between 2 bowls. Top with the carrots, feta, artichoke hearts, spinach, and basil. Drizzle over the dressing.