for 4 person

Buckwheat

200 g	buckwheat
4 dl	water, boiling

Vegetables

1	yellow courgette, cut into sticks
4 tbsp	lemon juice
4 tbsp	olive oil
1 bunch	basil, finely chopped
1 tsp	salt
a little	pepper
150 g	cherry tomatoes, quartered
1 bunch	radish, cut into wedges

How it's done

Buckwheat

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.

Vegetables

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.

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