for 4 person

Vinaigrette

4 tbsp	white balsamic vinegar
4 tbsp	olive oil
1	organic lemon, grated zest and 2 tbsp of juice
1	red chilli, deseeded, finely chopped
50 g	pitted black olives, finely chopped
½ bunch	chives, finely chopped
½ tsp	salt
a little	pepper

Vegetables

500 g	yellow peppers, quartered
500 g	vine-ripened cherry tomatoes
3	spring onions incl. green parts
4 tbsp	olive oil
½ tsp	salt

Salad

70 g	buckwheat
¼ tsp	sea salt

How it's done

Vinaigrette

In a bowl, mix the balsamic with all the other ingredients up to and including the pepper.

Vegetables

In a bowl, mix the peppers, tomatoes and spring onions with the oil, season with salt.

Charcoal/gas/electric grill

With the lid down, grill the peppers and tomatoes over/on a medium heat (approx. 200°C) for approx. 15 mins., turning occasionally. Grill the spring onions alongside for the final 5 mins. Remove the vegetables from the grill, cut the peppers into triangles, halve the spring onions lengthwise, arrange on a platter along with the tomatoes.

Salad

Toast the buckwheat in a pan without any oil for approx. 5 mins. over a medium heat, season with salt. Drizzle the vinaigrette over the vegetables, sprinkle the buckwheat on top.

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