Savoury buckwheat bowl with hummus, cucumber and pumpkin seeds

Ingredients

For 1 serving

• Buckwheat45 g
• Hummus50 g
• Cucumber120 g
• Cherry tomatoes80 g
• Pumpkin seeds10 g
• Parsley5 g
• Lemon juiceto taste
• Saltto taste

Contains: sesame,

In season: June – September

Method

1. Bring a pan of water to the boil and salt it; meanwhile rinse the buckwheat in a sieve until the water runs clear.
2. Tip the buckwheat into the boiling water and cook for 12 minutes over a medium heat, until tender but still separate; drain and spread it on a plate to cool slightly.
3. Meanwhile wash the cucumber and cherry tomatoes; dice the cucumber into roughly 1 cm cubes and quarter the tomatoes.
4. Chop the parsley and dress the vegetables with the lemon juice, a pinch of salt and the parsley, tossing well.
5. Assemble the bowl with the buckwheat, the vegetables and a spoonful of hummus, and finish with the pumpkin seeds.