Ingredients for 4 people

200 gr Saracenotto Mulino Marello

1 yellow pepper

1 red pepper

1 avocado

extra virgin olive oil to taste

pepper to taste

fresh basil to taste

Procedure

Rinse the buckwheat and cook it by absorption in approximately 600 ml of salted water.

It will take about 15-20 minutes.

Once cooked, rinse it in cold water and leave to cool. Separately, cut the peppers into thin strips. Season the buckwheat with chunks of avocado, add the peppers, basil leaves and finish with extra virgin olive oil and pepper. Our summer grain salads don't have to be made with rice.

Let's try to make them original and new, using buckwheat for example. Small and tasty grains, very pleasant even cold or at room temperature. We will obtain a truly nutritious and digestible salad at the same time, satiating and rich in fibre, beneficial for circulation thanks to the abundant presence of rutin.

We also make the seasoning original and go beyond the jar of rice seasonings or the traditional cubes of ham and cheese, frankfurters and tuna. Let's try a completely vegetable condiment and not only that, let's add it raw!

A quick way to complete our plate, but what benefits us most is our well-being... vitamins, minerals, antioxidants and digestive enzymes!

Because eating well and wholesomely in summer is even more important and so is not tiring your digestion by mixing too many ingredients together.

Peppers are rich in potassium, iron, phosphorus and calcium, provitamin A, vitamin C (only raw) and above all very important antioxidants. We savor the delicate flavor and tender consistency of the yellow ones, the intense flavor and crunchiness of the red ones, the acidic flavor of the green ones.

Let's take advantage now, in their season, to eat some truly extraordinary fruits from the garden and suitable for a thousand recipes, as are courgettes, aubergines, tomatoes and cucumbers.

Article by Dr. Isabella Vendrame - food coach psychologist, writer and popularizer.