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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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.
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.
Calories 366 cal
Kilojoules 1530 kJ
Total fat 5 g
Saturated fat 1 g
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