Buckwheat salad with apples and zucchini

  • Insalata di grano saraceno mele e zucchine

INGREDIENTI

250 g of Buckwheat grains Molino Rossetto
2 pink lady apples
2 zucchini
2 cloves of garlic
150 g Asiago cheese
75 g of peanuts
some chives
1-2 spoons of balsamic vinegar
1 spoon of lemon juice
3-4 spoons of evo oil
enough salt and pepper

PRODOTTI USATI

  • BUCKWHEAT GRAINS GLUTEN FREE - 8.82 OZ (250 G) -

PREPARAZIONE

Cook the buckwheat in boiling salted water for about 12 minutes. Cut in pieces zucchini and garlic, dress with salt and pepper, and bake in a pan with some oil. Cut cheese and apples in small cubes. Chop the chives and the peanuts. Put in a salad bowl buckwheat, zucchini and peanuts; mix all the ingredients well, dress with balsamic vinegar, lemon juice and oil. Put some salt and pepper. Put in the fridge before you serve it.