INGREDIENTS:
- 1 glass buckwheat, boiled
- 1/2 small zucchini
- 1/2 pepper
- 1/2 eggplant
- 1/2 glass tinned tomatoes
- 1 small onion
- 1 garlic clove
- 1 tbsp sesame tahini paste
- 1 tbsp chopped chives
- 1 handful cashew nuts
METHOD:
In a bakeware, bake the chopped in squares vegetables with tomatoes poured on top. Mix in with the Tahini paste and serve with the buckwheat. Sprinkle with the chives.
Advertisements
