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

More weights & measures

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

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 366cal

Kilojoules 1530kJ

Protein 16g

Total fat 5g

–Saturated fat 1g

Carbohydrates 65g

–Sugars 11g

Dietary fibre 14g

Sodium 100mg

Calcium 80mg

Iron 2mg

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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