GRAIN CHANGER
TOASTED BUCKWHEAT, CHICKPEA & SPICED ROASTED VEGETABLE SALAD
Serves 4 Cost per serve $3.95 Time to make 45 min ✔gluten free ✔vegetarian ✔diabetes friendly
2 medium red onions, cut into wedges
1 bunch baby carrots, scrubbed, trimmed, halved if large
6 baby beetroot, peeled, cut into wedges
1 teaspoon ground cumin, plus ½ teaspoon extra
1 teaspoon ground coriander, plus ½ teaspoon extra
300g Brussels sprouts, halved
1 x 400g can no-added-salt chickpeas, rinsed, drained
1 cup (200g) raw buckwheat
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon honey
60g marinated feta, crumbled
Preheat oven to 180°C. Line two large baking trays with baking paper. Place the onion, carrots, and beetroot on one prepared tray. Combine cumin and the coriander. Lightly spray vegetables with olive oil and sprinkle with spice mixture. Toss to combine.
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