Boil buckwheat until ready in salted boiling water, add butter to the finished porridge.
Sprinkle zucchini or zucchini with salt, pepper, basil and drizzle with olive oil.
Bake for 30 Minutes in an oven at 180 ° C. Cut the zucchini into slices and add lettuce, tomatoes, cucumber, onions, seeds and lemon juice.
Defrost shrimp if necessary. Lubricate the pan with a very small amount of butter (or coconut) oil and fry the shrimp with the remaining half of garlic and pepper until cooked. If the shrimp are peeled, it is enough to fry for 4 - 5 Minutes on each side. If the shrimp is raw (transparent), fry for 10 - 15 Minutes in a pan until they become firm and pink-white.
Put the finished shrimp on the vegetable salad. Season with oil, salt and pepper.
Ingredients
Directions
Boil buckwheat until ready in salted boiling water, add butter to the finished porridge.
Sprinkle zucchini or zucchini with salt, pepper, basil and drizzle with olive oil.
Bake for 30 Minutes in an oven at 180 ° C. Cut the zucchini into slices and add lettuce, tomatoes, cucumber, onions, seeds and lemon juice.
Defrost shrimp if necessary. Lubricate the pan with a very small amount of butter (or coconut) oil and fry the shrimp with the remaining half of garlic and pepper until cooked. If the shrimp are peeled, it is enough to fry for 4 - 5 Minutes on each side. If the shrimp is raw (transparent), fry for 10 - 15 Minutes in a pan until they become firm and pink-white.
Put the finished shrimp on the vegetable salad. Season with oil, salt and pepper.