Grilled buckwheat salad with vegetables

Ingredients:

• 250 g kasha (roasted buckwheat, this product can be found in organic shops)
• 2 tomatoes
• 1 small zucchini
• 1 bunch chives
• 1 lemon
• 2 tablespoons sunflower oil
• 6 sprigs flatleaf parsley
• Salt, pepper

Instructions:

• Cook the kasha in boiling salted water for 10 minutes. Let cool and set aside in the refrigerator.
• Chop the parsley and chives.
• Squeeze the juice of one lemon.
• Wash the vegetables and cut them into small cubes.
• Add parsley, chives, lemon. Season with salt and pepper.
• Mix with cold kasha and enjoy.

The nutritionist's advice:

This buckwheat salad can be used with other grains: millet, cassava semolina, etc. Vegetables can also vary. Choose seasonal vegetables and local produce.