INGREDIENTS TO SERVE 1 PERSON

• 60 g of buckwheat
• 1 egg
• 1 tsp. of finely chopped white onion
• 1 tsp. of chopped celery
• 1 tsp. of chopped carrot
• 15 g of peas
• 1 tbsp. of extra virgin olive oil
• 1 slice of cucumber
• 500 ml of water
• Salt and pepper to taste

Place the buckwheat in a pot with salted water and bring to the boil. Cook for a further 20 minutes.

Brown the chopped vegetables in a non-stick pan for about 5 minutes.

In a separate little saucepan, blanch the frozen peas for around three minutes so that they stay firm.

Once the buckwheat is cooked, drain and add to the pan with the chopped vegetables.

Cook the mixture for 5 minutes and add the previously blanched peas.

Allow the mixture to cool slightly and transfer into a bowl. Beat the egg, add to the mixture and combine well until smooth.

Grease a small mold around the inner edges, fill with the mixture, and bake in the oven for 20 mins at 180°C.

Once cooked remove from the mold and serve on a slice of cucumber.