This is a lovely light lunch and toasted buckwheat makes a healthy alternative to croutons, they are really nutty and bring a crunchy texture to the salad.
Ingredients
1 Courgette
2 tbsp buckwheat
100g cherry tomatoes
Half a cucumber
Half a Spanish salad onion
A small red pepper
A tsp whole grain mustard
2 tbs yogurt
Large lettuce leaves for serving
Dice courgette and half cherry tomatoes roast for 15 mins
Add the buckwheat to the roasting tray spreading it in a fine layer and bake for a further 10 minutes.
Dice the remaining vegetables to similar sized cubes
For the dressing mix the mustard and yogurt together
Serve the roasted and diced veg on a large lettuce leaf, layering the dressing between the vegetables. Sprinkle with the toasted buckwheat and a drizzle of good quality olive oil
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| Toasted Buckwheat adds texture to the salad |
Ingredients
1 Courgette
2 tbsp buckwheat
100g cherry tomatoes
Half a cucumber
Half a Spanish salad onion
A small red pepper
A tsp whole grain mustard
2 tbs yogurt
Large lettuce leaves for serving
Dice courgette and half cherry tomatoes roast for 15 mins
Add the buckwheat to the roasting tray spreading it in a fine layer and bake for a further 10 minutes.
Dice the remaining vegetables to similar sized cubes
For the dressing mix the mustard and yogurt together
Serve the roasted and diced veg on a large lettuce leaf, layering the dressing between the vegetables. Sprinkle with the toasted buckwheat and a drizzle of good quality olive oil