Spinach and Buckwheat Salad

Wash the buckwheat thoroughly with plenty of water and drain. Before putting it into the pot, lightly toast it in a dry pan for 1-2 minutes to enhance its nutty aroma.

Transfer the toasted buckwheat to the pot, add 2 cups of water and a pinch of salt. Cook over medium heat until the water boils, then cook covered over low heat for approximately 15 minutes until the water is completely absorbed. Remove the cooked buckwheat from the heat and let it steam.

Wash the spinach thoroughly in plenty of water and remove any dirt. Then dry the leaves and roughly chop them by hand according to their size.

In a deep mixing bowl, prepare the dressing by whisking together olive oil, lemon juice, and salt until homogeneous.

Add the steamed and room-temperature buckwheat to the dressing you prepared. Add the chopped spinach on top and gently mix, taking care not to crush the ingredients.

Transfer the prepared salad to a serving plate and serve immediately.