Warm Buckwheat Salad with Baked Vegetables

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Warm Buckwheat Salad with Baked Vegetables

Warm Buckwheat Salad with Baked Vegetables
Ingredients
4 servings

2 packets of Makfa buckwheat in packets

1 red bell pepper

1 yellow bell pepper

1 zucchini

4 tomatoes

2 tsp of dried coriander

2 tbsp of olive oil

4 sprigs of green basil

salt

pepper

Cooking
time
30 minutes

Main
ingredient
Buckwheat

Additional properties For kids

Cooking

1. Pour water in a saucepan, add a little salt and bring to a boil. Shake the packets with buckwheat and gently lower them into the water. Reduce heat and cook the buckwheat for 7 minutes until ready. Let cool and remove the buckwheat from the packet.

2. Heat the oven to 200°С. Cut the vegetables into large pieces, sprinkle with coriander, add salt and pepper, sprinkle with olive oil and bake for 20 minutes.

3. Ladle the buckwheat onto plates, add baked vegetables, garnish with basil leaves and serve.

Cuisine Middle East cuisine
Dish type Soups and Salads