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Watermelon and berry salad with buckwheat
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Discover the hidden benefits of watermelon: low-calorie, high in vitamin C, potassium, and pectin for healthy cholesterol.
Ingredients:
  • 40.00 ml raw buckwheat kernels
  • 10.40 gm shredded coconut
  • 40.00 ml pistachios, coarsely chopped
  • 800g seedless watermelon, skin removed, cut into wedges
  • 250g strawberries, hulled, halved
  • 125g fresh raspberries
  • 190g (2/3 cup) natural yoghurt, to serve
Instructions:
  • 1. Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. 2. Mix buckwheat, coconut, and pistachios in a bowl. 3. Spread the mixture on the lined tray and bake for 5 minutes or until lightly golden, stirring once.
  • Place the watermelon, strawberries, and raspberries on plates. Sprinkle each with the buckwheat mixture and add a dollop of yogurt on top.

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