Photo by Julie O’Malley
Watermelon and Berry Salad with Buckwheat
2 tablespoons raw buckwheat kernels
2 tablespoons shredded coconut
2 tablespoons 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
- Preheat the oven to 180C/160C fan forced. Line a baking tray with baking paper. Combine the buckwheat, coconut and pistachio in a bowl. Spread the buckwheat mixture over the prepared tray and bake, stirring once, for 5 minutes or until light golden.
- Arrange the watermelon, strawberry and raspberries on serving plates. Sprinkle each with a little of the buckwheat mixture and top with a dollop of yoghurt.