Buckwheat salad with apples and zucchini

  • Insalata di grano saraceno mele e zucchine


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


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.

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