watermelon berry salad & buckwheat
Photo Credit: Al Richardson
Ingredients 0.10 Prep 0.05 Cook Servings 4
• 2 tablespoons raw buckwheat kernels
skin removed, cut into wedges
• 2 tablespoons shredded coconut
• 250g strawberries, hulled, halved
• 2 tablespoons pistachios, coarsely chopped
• 125g fresh raspberries
• 800g seedless watermelon,
• 190g (2/3 cup) natural yoghurt, to serve
Method Step 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. Step 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.
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february 2018 | mychild