Sarchio Organic Buckwheat, 400 g: Unit: 400 g

• 250 g buckwheat
• 6 dried tomatoes
• 2 tablespoons of pitted Taggiasca olives
• 2 courgettes
• 1 jar of chickpeas
• sunflower seeds and sesame seeds
• basil, extra virgin olive oil, salt

Boil the buckwheat in lightly salted water for approx. 18 minutes, drain and place in a bowl. Cut the courgette into cubes. Heat a little oil in a non-stick pan with an unpeeled clove of garlic, add the courgettes and fry for a few minutes. Add a little water and continue cooking until the courgettes are soft; season with salt and leave to cool.

Finely chop the sun-dried tomatoes, olives and basil; rinse and drain the chickpeas. Dress the buckwheat with a dash of oil, add the courgettes, tomatoes, olives, chickpeas and basil to taste. Mix well. Season with salt if necessary and serve the salad cold.