JO SANTINI

The roasted buckwheat adds a deliciously nutty flavour and texture to this salad as well as being a great source of fibre and nutrients

These muffins are perfect eaten warm with a green salad for lunch or equally good cold if you have leftovers - perfect to take on a picnic.

The mention of sprouts can bring back bad memories of over cooked boiled veg, but these are totally different.

This makes a wonderfully a filling meal served with brown rice and a green salad.