| | Watermelon and berry salad with buckwheat
Watermelon and berry salad with buckwheat
Watermelon and berry salad with buckwheat 4.3-5 9
  • Calories: 789 kj
  • Fat: 7g
  • Carbohydrates: 10g

How to Make:

  1. Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. Combine the buckwheat, coconut and pistachio in a bowl. Spread the buckwheat mixture over the prepared tray and bake, stirring once, for 5 minutes or until light golden.
  2. Arrange the watermelon, strawberry and raspberries on serving plates. Sprinkle each with a little of the buckwheat mixture and top with a dollop of yoghurt.
Time for preparing:
5 min.
Servings:
4

Ingredients:

  • 2 tablespoons raw buckwheat kernels
  • 2 tablespoons shredded coconut
  • 2 tablespoons pistachios, coarsely chopped
  • 800g seedless watermelon, skin removed, cut into wedges
  • 250g strawberries, hulled, halved
  • 125g fresh raspberries
  • 190g (2/3 cup) natural yoghurt, to serve
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