“This salad is definitely NOT a side! Loaded with lots of tasty veg, different textures and complex carbohydrates balanced with protein, this salad will not only fill you up, but it will keep you sustained and energised for the rest of your day.”

Ingredients

  • ½ cup raw buckwheat
  • ½ cup raw quinoa
  • 2 cups of water
  • 1 small sweet potato, diced
  • 1 small eggplant, diced
  • 2 tablespoons rice bran oil
  • ½ teaspoon each of dried rosemary and thyme
  • 1 avocado, died
  • 1 medium Spanish Onion, finely diced
  • 2 big handfuls of baby spinach, roughly torn
  • 1 tin of tuna in olive oil
  • Juice of ½ lemon

Method

  1. Place eggplant and sweet potato in a baking tray. Add the oil and herbs. Toss to combine and bake in 200 degree oven for approximately 20 minutes or until tender.
  2. Combine buckwheat, quinoa and water in a saucepan. Bring to the boil and then reduce to a simmer until buckwheat and quinoa are cooked and all the liquid is absorbed.
  3. Combine baby spinach with avocado, onion and tuna. Add the juice of ½ lemon.
  4. When quinoa and buckwheat are cooked, add to the salad.
  5. Add sweet potato and eggplant and toss to combine well.