Spicy eggplant buckwheat salad

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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You have got to try this incredible taste explosion of a salad. It is fantastically easy to prepare and is gluten-free as it has a base of sprouted buckwheat.

Serves: 4

Time to make: 30 mins

Ingredients

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1 eggplantaubergineX, sliced
3 courgettezucchiniXszucchini, summer squashX, halved then sliced
1 red capsicum, sliced
1 tablespoon harissa
1-2 teaspoons liquid honey (optional)
250g buckwheat
⅓ cup fresh mint
1 lemon, grated zest and juice
400g can chickpeagarbanzoXsgarbanzosX in spring water, drained, rinsed

Instructions

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1 Preheat oven to 200°C. Layer vegetables on a baking tray. Spray with olive oil. Mix harissa and honey (if using) together and brush over vegetables. Cook for 20-25 minutes.

2 Meanwhile, cook buckwheat in a pan of boiling water, uncovered, for 15 minutes. Once cooked, drain and place in a serving bowl. Add vegetables with mint, lemon and chickpeas. Season. Toss well. Add 1-2 tablespoons olive oil. Serve garnished with extra fresh mint if you prefer.

Nutrition Info (per serve)

Calories 366 cal

Kilojoules 1530 kJ

Protein 16 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 65 g

Sugar 11 g

Dietary fibre 14 g

Sodium 100 mg

Calcium 80 mg

Iron 2 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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