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4 red bell peppers
12 cherry tomatoes
olive oil for frying
50 g of packaged Makfa buckwheat
80 g of goat cheese
a small bunch of young spinach for decoration.
time 2 hours
Additional properties For kids
1. Wash the vegetables, place them on the baking sheet over a piece of parchment, sprinkle with olive oil and bake for 35-40 minutes at 180°С. Cool the vegetables slightly. Peel the eggplants and peppers and cut them into cubes.
2. Pour water over the buckwheat and simmer for 10-15 minutes; the grain must soften yet retain its shape. Dry the buckwheat in the gradually cooling oven, and fry in large quantities of boiling olive oil. As the buckwheat rises to the surface of the oil, remove it with a strainer and place on a paper towel. Prepare all the buckwheat the same way.
3. Place vegetables in serving plates, add cubed goat cheese, salt and pepper, olive oil, and mix.
4. Sprinkle the salad with pop buckwheat, decorate with spinach leaves and serve.
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