for 4 person

Salad dressing

4 tbsp	apple vinegar
3 tbsp	olive oil
1	garlic clove, squeezed
¼ tsp	salt
a little	pepper

Buckwheat

150 g	buckwheat
3 dl	salted water, boiling
1 bunch	dill, finely chopped
1 bunch	flat-leaf parsley, finely chopped

Salad

1 tbsp	olive oil
500 g	green asparagus, lower third peeled, cut into approx. 3 cm pieces
½ tsp	salt
250 g	strawberries, cut into slices
1 bunch	radish, sliced
50 g	Parmesan, shaved into thin strips using a peeler

How it's done

Salad dressing

Combine the vinegar, oil and garlic, season.

Buckwheat

Cook the buckwheat in boiling salted water for approx. 3 mins. Remove the pan from the heat, cover and leave to absorb for approx. 15 mins. Add the buckwheat, dill and parsley to the salad dressing, mix.

Salad

Heat the oil in a frying pan, sauté the asparagus for approx. 5 mins., stirring occasionally, season with salt, mix into the buckwheat along with the strawberries and radish, sprinkle with the parmesan shavings.

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