Buckwheat salad with green vegetables

Ingredients (for 4 people):

150 g buckwheat

6 dl water

150 g snap peas or sugar snap peas, halved

1 zucchini, sliced

1 large avocado, in pieces

200 g hard goat cheese, in pieces

1 tablespoon lemon juice and grated lemon zest

freshly ground pepper, salt and olive oil to taste

Preparation of the Buckwheat Salad

1. Bring the buckwheat to a boil with the water and a pinch of salt.
2. Cook for 5 minutes and place in the Ecostoof for 25 minutes.
3. Blanch the snap peas for a few minutes.
4. Briefly sauté the zucchini.
5. Mix all ingredients once the buckwheat is ready.
6. Add freshly ground pepper, salt, and olive oil to taste.