2 cups buckwheat groats, soaked & sprouted for 2-3 days (see note below)
1 eggplant, roughly chopped in to cubes
2 peppers, roughly chopped
2 tsp fennel seeds
2 tsp cumin seeds
2 tsp smoked paprika
2 tbsp chopped preserved lemons
1/2 cup dried apricots, diced
1/2 cup toasted silvered almonds
a large handful of fresh coriander & italian parsley
extra virgin olive oil for drizzling
juice of two lemons
To sprout the buckwheat groats, leave groats to soak for 30 minutes in water, then add to a colander and rinse well. Place the colander over another bowl, and then cover with muslin or cheesecloth. Leave to sprout on the counter top, rinsing 1-2 times per day under cold water. In 2-3 days time, the groats will have sprouted 2-3 cm long. Store in the fridge in an airtight container
Preheat the oven to 180 C
Lay the peppers and eggplant in a roasting dish, and drizzle well with extra virgin olive oil. Sprinkle the fennel seeds, cumin seeds and smoked paprika on top, and season with sea salt and pepper.
Bake in the oven for 25-30 minutes, or until nicely roasted. Set aside to cool.
In a large bowl add the rinsed sprouted buckwheat, along with the roasted vegetables and remaining ingredients. Season well, and then toss until nicely combined.
Serves 4-6 as a side.