Buckwheat, chicken, cucumber and pomegranate bowl
¼ cup(s), (50g)
99% fat-free plain yoghurt
4 individual, pitted, quartered
Good 4U&U Sprouts, Crunchy Combo
1 medium, peeled into ribbons
smoked skinless 97% fat-free chicken breast
1 medium, thinly sliced
½ medium, seeds only
- Cook buckwheat in a saucepan of boiling water, following packet instructions, until tender.
- Meanwhile, whisk tahini, lemon juice and yoghurt in a small bowl. Season with salt and pepper.
- Arrange buckwheat, dates, sprouts, cucumber, chicken and pomegranate seeds in serving bowls. Serve drizzled with yoghurt dressing.