Baked vegetable slices with buckwheat, paprika and yoghurt

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Mix 6 tbsp. oil with 1 tsp. salt and 1/2 tsp. pepper. Wash potatoes thoroughly, cut into thick slices, mix with 1/3 of the spiced oil, place on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for about 45 minutes. In the meantime peel the onions. Clean and wash the zucchini. Cut onions and zucchini into thick slices and mix with the remaining spice oil. After approx. 25 minutes, put the zucchini and onions on the baking tray with the potatoes and bake them

2. 2

   In the meantime, put buckwheat and 500 ml water in a pot and bring to the boil over a high heat. Then simmer covered over a low heat for about 20 minutes without stirring until the water has been absorbed and the buckwheat is soft. If necessary add some water at the end. Remove buckwheat from the heat and let it rest for about 10 minutes

3. 3

   Clean, wash and dice the peppers. Wash parsley, shake dry. Peel and chop the leaves. Add paprika, parsley, cumin, curry, lemon juice and 6 tbsp. oil to the buckwheat, season with salt and pepper

4. 4

   Remove potato and vegetable slices, arrange on plates with buckwheat and 1 blob of yoghurt each. Add the remaining yoghurt

Nutrition Facts

KCAL
650 kcal

CARBS
85 g

FATS
27 g

PROTEINS
17 g