THE BEST VEGAN MEAL WITH TONS OF PROTEIN | MOROCCAN SPICED SPROUTED BUCKWHEAT SALAD

Serves:  4-6




Method

1. Use a roasting dish for the peppers and eggplant to saute them with olive oil, scatter the fennel seeds, cumin seeds and smoked paprika on top, add some sea salt and pepper. 
2. Preheat the oven to 180 C 
3. Bake the mixture in the oven from 25 to 30 minutes, until is roasted, afterwards wait for it until it's cool down. Grab a bowl, and add the washed sprouted buckwheat on the roasted veggies, then add the other ingredients. Stir gently until all the ingredients are nicely mixed.

Note : Soak the groats for 30 minutes in warm water, add the colander an wash it. Take another bowl covered by muslin, then put the mixture to on it in order to sprout, pour cold water and let it sprout (it will take an approximation of 2 days  for the groats to sprout by 3 cm long). Store it in the fridge.

Ingredients

Fresh Coriander 
Olive Oil 
Lemon Juice
Sea Salt 
Pepper 
1 Eggplant (chopped in to cubes)
2 Peppers (chopped)
2 tsp Fennel Seeds 
2 tsp Cumin Seeds 
2 tsp Smoked Paprika 
2 tbsp Chopped Lemons (Oreserved lemons)
1/2 cup Dried apricots (Diced)
1/2 cup Toasted Almonds 
2 cups Buckwheat Groats, Soaked & Sprouted for 2-3 days (see note above)