½ cup buckwheat
6 medium asparagus
1 crisp apple, peeled and diced
3 tablespoons olive oil
zest 1 lemon
2 tablespoons lemon juice
1 clove garlic, crushed
1 ball fresh mozzarella in whey, drained
sea salt and freshly ground pepper
Place the buckwheat in a dry sauté pan and toss over a medium high heat for 2-3 minutes until it starts to smell toasty. Cover well with hot water and a pinch of salt and bring to the boil. Cook until just tender, about 8 minutes. Drain and refresh in cold water then drain well.
Use a vegetable peeler to slice thin strips off the zucchini, working your way around the core. Discard the core.
Cut the asparagus into thin strips on the diagonal. Place in a large bowl with the zucchini, diced apple and the buckwheat.
Whisk the oil, lemon juice and garlic together and season. Pour over the salad and gently turn to combine.
Transfer to a shallow serving dish. Pull the mozzarella apart and scatter over the salad. Drizzle with a little extra olive oil, the lemon zest and a grinding of pepper.
Cook's tip: I also served ours with a side of prawns sautéed with oil and garlic and then finished with a good squeeze of lemon juice, salt and pepper.