< Buckwheat courgette and almond salad

Time:

Ingredients

• 50g buckwheat, soaked for 30 minutes
• 1 T coconut oil
• 300g courgette noodles
• 40g flaked/whole almonds
• Juice of 1/2 lemon
• 50g shaved parmesan
• 2 T olive oil
• Fresh basil leaves (optional)

Method

• Soak and rinse buckwheat and pat dry.
• Warm coconut oil in pan and toast buckwheat for 2 minutes until golden (don’t burn).
• Dry toast the almonds on medium heat, shake consistently until golden.
• Just before serving, gently fry the courgettes with olive oil and lemon juice.
• Toss all ingredients together and serve immediately.