Warm Vegetable Salad on Cicorino Verde

Lightly wilt the buckwheat grains together with water with the lid closed for 10 min. Drain in a sieve, cool and drain well.

Cut carrots and celery into centimeter cubes, mix on the spot with the juice of one lemon. Steam in a steamer strainer over boiling hot water until just cooked, 8 to 10 min.

Meanwhile, for the dressing, crumble the Roquefort and place in a tall container with the remaining ingredients. Blend with a hand blender. Mix with the still warm vegetable cubes.

Heat the oil in a frying pan and roast the buckwheat grains for 5 to 8 minutes, turning them until crispy. Season with a little herb salt.

Spread the lettuce leaves on plates. Spread the vegetable salad evenly on it, sprinkle the buckwheat grains on top and garnish with cress sprigs.

Tip: Use creamy natural yogurt for an even finer result!

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