INGREDIENTS

For the bowl:

• 250 g buckwheat flour
• Salt
• 100 g baby spinach
• 3 tbsp olive oil (see tip)
• Juice from 1-2 lemons
• 4 snack pickled cucumbers
• 2 avocados
• 350 g smoked tofu
• 1 handful roasted and salted peanuts
• 1 handful cilantro leaves
• 1 handful flat parsley leaves

For the salsa:

• 2 red bell peppers
• 4 large, aromatic tomatoes
• 1 red onion
• 1-2 tbsp soy sauce
• 1 tbsp roasted peanut oil
• 1 splash of lemon juice
• 1 splash of mild, green chili sauce (optional, alternatively use freshly ground pepper)
• 1 pinch of sugar
• 1 pinch of salt

HOW TO MAKE IT

1. For the salsa, pre-heat the oven to 240 °C top/bottom heat (220 °C fan)
2. For the bowl, boil the buckwheat with twice the amount of lightly salted water and cook over a low heat for about 20 minutes with the lid on until soft. Add more water if necessary, when the buckwheat is cooked all the water should be gone.
3. In the meantime, wash the bell peppers, quarter them lengthways and remove the seeds. Place the quarters, skin side up, on a baking sheet and bake in a hot oven for 10-15 minutes until the skin blisters and blackens. Take out the baking sheet and cover with a moist tea towel, until the peppers have cooled.
4. Meanwhile score the bottom of the tomatoes with a cross and pour boiling water over them. After 1 minute drain the tomatoes and remove the skin. Quarter the tomatoes and cut out the stalks. Remove the skin from the bell peppers. Peel the onion and divide into eighths.
5. Put the onion in the blender jug and chop briefly with the pulse function. Add the peppers and tomatoes and again briefly mix with the pulse function, until the salsa is chunky. Add the soy sauce, peanut oil, lemon juice, chili sauce, sugar and salt to the salsa to taste.
6. Sort the baby spinach, wash and spin dry. Marinate the leaves in a bowl with 2 tbsp olive oil, 1 splash of lemon juice and a pinch of salt. Wash the pickled cucumbers and slice. Halve the avocados, deseed and cut into wedges. Heat 1 tbsp of olive oil in a coated pan and fry the tofu cubes all over. Meanwhile, coarsely chop the peanuts.
7. Divide the buckwheat into the center of four bowls. Scatter the spinach, pickled cucumbers and avocados around it. Put a few blobs of the tomato-pepper salsa in between these. Spread the tofu on top, drizzle with a few splashes of lemon juice, scatter the peanuts over it and serve garnished with cilantro and parsley leaves.

Top tip:

Instead of olive oil, the garden herb oil made in the ZWILLING ENFINIGY Pro high-performance blender from one of our other recipes goes very well with the spinach.
If you don’t like raw red onions (healthy!) or can’t tolerate them, you can sweat them in a little olive oil first, but don’t brown them.