Light summer lunch with Tartary buckwheat groats, zucchini, eggs and avocado
Preparation time:
10 min
Cooking Time:
15 min
Number of people:
Difficulty:
1–2
Easy
A nutritious, fresh and quick summer lunch with Tartary buckwheat groats.
Ingredients:
1 cup cooked Tartary buckwheat groats
1 small zucchini
2 eggs
1/2 avocado
olive oil
salt and pepper, to taste
lemon juice, optional
fresh herbs, optional: parsley, chives, or basil
Procedure:
Cook the Tartary buckwheat groats according to the package instructions and let them cool slightly, if desired.
Slice the zucchini into thin rounds or small cubes and quickly sauté it in olive oil. Season with salt and pepper.
Prepare the eggs as desired — boiled, fried, or scrambled.
Slice the avocado and drizzle it with a little lemon juice to keep it fresh.
First add the Tartary buckwheat groats to a plate, then top with the sautéed zucchini, eggs, and avocado.
Add fresh herbs, a little olive oil, and a pinch of pepper, if desired.
Tip:
For an even fresher summer flavor, you can add cherry tomatoes, arugula, feta cheese, or seeds. This dish is also great for meal prep — prepare the groats and zucchini in advance, then add the egg and avocado just before serving.