Buckwheat sprout salad
Description
Perfect for everyday dining. 1. If you don't have sprouted buckwheat yet—no problem. Take green (raw and unprocessed) buckwheat, and start by soaking it in water in a small bowl or container for 2–3 hours. 2. After soaking, rinse it well and transfer to a dry container, spreading it in a single layer (you can have two layers, but no more). Cover with a lid or cheesecloth. Leave for 2–3 days. 3. Wash the eggplant, dry it, and cut into small cubes. 4. Remove seeds from the sweet pepper and chop it as well. 5. Preheat the oven. Prepare a baking sheet, lining it with parchment paper. 6. Place the eggplant and pepper on the sheet, drizzle with olive oil, season with spices (you can use any spices you like in this sprouted buckwheat salad recipe), and salt. Put the tray in the oven for 25–30 minutes. 7. Remove the cooked vegetables from the oven and let them cool. 8. In a large salad bowl, combine the buckwheat with the vegetables, and add chopped fresh herbs. 9. Chop the dried apricots and add them to the other ingredients. 10. For the dressing, squeeze the juice of two lemons and add a little olive oil. 11. Finally, mix everything thoroughly, add salt if needed, and sprinkle with almond flakes. That's it—your homemade sprouted buckwheat salad is ready to serve. Healthy, natural, and delicious! Garnish as desired and enjoy.