INGREDIENTS FOR 4 PEOPLE

200 gr of hulled buckwheat Saracenotto Mulino Marello

10 cherry tomatoes

150 g of rocket

alfalfa sprouts to taste

rice or soy vegetable cheese

oregano to taste

extra virgin olive oil and lemon for seasoning

PROCEDURE

Toast the buckwheat in a pan with a drizzle of oil, cover with about 500 ml of water and bring to the boil. Cook until the cooking liquid has been absorbed. Leave to cool or rinse the buckwheat under cold water so you can proceed with the seasoning. Season with the rocket and cherry tomatoes cut into small pieces, add a few sprouts, some vegetable cheese cubes and finally the oregano, extra virgin olive oil and a squeeze of lemon.