Buckwheat Salad with Vegetables

For the buckwheat salad with vegetables, put the buckwheat in a colander and wash thoroughly with warm water. Bring vegetable soup to a boil and let the buckwheat steep rather than boil over low heat for 15 minutes. Empty into a colander and rinse first with warm water, then with cold water.

Wash the vegetables. Cut bell bell pepper into quarters, removing stem end, seeds and white membranes. Cut into strips. Slice zucchini and melanzani lengthwise first, then cut into strips. Salt and pat dry after about 10 minutes. Remove the hard parts of the fennel bulb, set aside the tender fennel greens. Cut the bulb into pieces.

Heat olive oil in a pan and sauté the vegetables well. Season with finely chopped thyme and oregano, salt and pepper.

For the dressing, squeeze the lemon. Stir the juice with some olive oil, salt and pepper to make a dressing.

Place the buckwheat and vegetables in a bowl and marinate with the dressing. Finally, mix finely chopped parsley and fennel greens into the buckwheat salad. Allow to marinate for 30 minutes before serving.

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