|
488 kcal |
0:25 min |
Medium |
1 |
Buckwheat with roasted pumpkin and broccoli
Buckwheat with roasted pumpkin and broccoli - a nutritious dish full of vitamins and minerals.
Ingredients
| broccoli | 0.4 piece |
| garlic | clove |
| pumpkin | 100 gram |
| buckwheat | 5 tablespoon |
| olive oil | tablespoon |
| salt | dash |
| almonds | tablespoon |
Preparation process
1. pour water over the buckwheat and cook, adding pressed garlic at the end of cooking.
2) Cut the pumpkin into smaller pieces and roast until soft in the oven at 180 degrees C.
3. cook broccoli in steam or boiling salted water, cut into smaller pieces.
4. mix the semolina with the broccoli, pumpkin and season to taste with olive oil, salt, pepper and herbes de Provence.
5. Transfer to a bowl and sprinkle with roasted almond flakes.
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