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Betty Bossi Koch-Center
How it's done
Cook the buckwheat in boiling water for approx. 3 mins. Remove the pan from the heat, cover and allow to absorb for approx. 15 mins.
Heat the oil in a non-stick frying pan. Stir fry the courgette for approx. 3 mins. Combine the lemon juice, oil and basil in a bowl, season. Add the tomatoes, radish, courgette and buckwheat to the dressing, mix.
|Serve with:||Rocket and toasted pine nuts|
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