for 4 people

Carrots

1 tbsp	sweet mustard
1 tbsp	olive oil
¼ tsp	chilli powder
½ tsp	salt
200 g	baby carrots

Buckwheat

100 g	buckwheat
	salted water, boiling

Salad

1 tbsp	sweet mustard
1 tbsp	lemon juice
1 tbsp	olive oil
100 g	plain yoghurt
¼ tsp	salt

To serve

150 g	baby lettuce
4	hard-boiled eggs, peeled, cut in half

How it's done

Carrots

In a bowl, mix the mustard with all the other ingredients up to and including the salt, add the carrots, mix, spread on a baking tray lined with baking paper.

To bake

Approx. 20 mins. in the centre of an oven preheated to 180 °C.

Buckwheat

Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins. Drain the buckwheat, set aside.

Salad

Place the mustard in a bowl along with all the other ingredients up to and including the salt, mix well. Mix in the buckwheat.

To serve

Add the buckwheat and salad, mix carefully, serve on a platter. Top with the eggs and carrots.

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