Healthy Moroccan Buckwheat salad

Ingredients

  • 1 cup buckwheat
  • handful of kale
  • ½ butternut squash chopped
  • 1/2 avocado
  • 1/2 lemon squeezed
  • ½ chopped courgette
  • 1/2 chopped aubergine
  • Handful Toasted Pine nuts
  • salt and pepper
  • 1 tsp cinnamon
  • Chopped mint
  • 1 tsp coconut oil

Nutitional Info

  • Per meal
  • Calories 237
  • Protein 8g
  • Carbohydrates 31g
  • Sugar 4g
  • Fibre 10g
  • Fat 30g

Method

  • Preheat the oven to 180 degrees
  • Cut up the butternut squash, courgette, aubergine and toss in melted coconut oil. Season with salt and pepper, then place on a baking tray and pop in the oven.
  • Meanwhile cook the buckwheat in boiling water. Once the water has absorbed add a sprinkle of cinnamon and mix well. Set aside in a bowl
  • Cut the avocado into cubes, Season this with salt and pepper
  • Wash the kale, add melted coconut oil  and season, then place in the oven for around 7-10 minutes until crispy. Toast the pine nuts in a little coconut oil in a pan until golden.
  • Remove the butternut squash, courgette and aubergine from the oven and combine with the quinoa, and toasted pine nuts.
  • Place in a bowl then add the avocado, and asparagus!
  • Top the salad with the kale. Add chopped mint and a squeeze of lemon for the final touch.
  • Makes 2 meals