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