CT wrote: The finished recipe looks a bit like a pie. To give you an idea it looks a bit like the corchette slice in the picture from this link http://www.taste.com.au/recipes/5546/zucchini+slice
1 corchette (zucchini)
himalayan sea salt and pepper to season
1) Cook the buckwheat for 20 minutes.
2) Grate the corchette into a bowl. Chop the cauliflower into small pieces.
3) whisk the eggs and season them with salt and pepper
4) Drain the buckwheat and mix in the egg and corchette and cauliflower.
5) Drizzle some olive oil into a glass dish and brush it round with a pastry brush.
6) sprinkle in some oat bran into the dish so that it covers the bottom of the dish (if you put in too much just tip the dish upside down and the excess will fall out).
7) Pour in the buckwheat and vegetable mixture into the dish.
8) Sprinkle oat bran over the top of the pie and drizzle olive oil over the top.
9) bake in the oven at 200 degrees/ gas mark 6 for 30-40 minutes.
If you are cooking for family members you can added grated ricotta, mozzarella or feta cheese. Additionally you could swap the cauliflower for pumpkin instead and use bread crumbs instead of oat bran.
This is a really tasty meal or snack. I like to eat mine with sardines just to give a little bit of extra flavour.
YUM! I’m gonna try that! Thanks!