Warm buckwheat salad with broad beans and peas

Ingredients

For 1 serving

• Buckwheat55 g
• Broad beans120 g
• Peas100 g
• Tofu120 g
• Spring onions30 g
• Mint4 g
• Lemon juice15 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: soy,

In season: April – June

Method

1. Bring a pan of water to the boil, salt it and cook the rinsed buckwheat for 15 minutes, until tender but separate; drain.
2. Meanwhile bring a small pan of salted water to the boil and blanch the broad beans and peas for 3 minutes, until bright green; drain and cool under cold water. If the beans have thick skins, slip them off.
3. Pat the tofu dry, cut it into cubes and brown them in a non-stick frying pan with half the oil over a medium-high heat for 5–6 minutes, turning, until crisp; season with salt.
4. Trim the spring onions and slice them thinly; wash the mint and tear the leaves.
5. In a bowl combine the buckwheat, beans, peas, tofu, spring onions and mint; dress with the lemon juice, remaining oil, salt and black pepper, toss and serve warm.