Buckwheat salad with green vegetables

Ingredients (for 4 people):

150 grams of buckwheat

6 dl water

150 grams of snap peas or sugar snaps, halved

1 zucchini, sliced

1 large avocado, diced

200 grams of firm goat cheese, diced

1 spoon of 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 water and a pinch of salt.

2 Boil for 5 minutes and then place the entire pot in the Ecostoof for 25 minutes.

3 Blanch the snap peas for a few minutes.

4 Sauté the zucchini briefly.

5 Once the buckwheat is ready, mix all ingredients.

6 Season with freshly ground pepper, salt and olive oil.