This roasted eggplant and capsicum buckwheat salad is super easy to make and is packed full of wonderful flavours, different textures and is filling.
I’m not the kind of cook to plan recipes in advance generally unless it’s something that’s out of my depth. This buckwheat salad certainly wasn’t. I created this one while I was still on the anti-candida diet and I was house and dog sitting a few months ago. I wanted to make a salad using a grain and some roasted vegetables. It’s one of my favourite ways to throw things together.
This buckwheat salad is super healthy and ticks all my boxes nutritiously. I find it as an awesome option for lunch, as you can just keep it in the fridge. Just leave the baby spinach out until you’re ready to eat so it doesn’t go all soft and soggy. One of the things that I really can’t stand is a soggy salad.
The options for this buckwheat salad formula are endless
It’s really easy to adapt and change to your liking. Don’t like buckwheat? No worries, swap it out for quinoa, couscous or millet. Can’t eat eggplant or capsicum? Trade it for zucchini or mushrooms. So many options and variations. Just use your imagination and the things that you have on hand.
Hope you enjoy it and add it to your weekly rotation as I have.