Sunshine Summer Bowl

• 150g buckwheat
• ½ tsp vegetable stock
• 200-300g Luya Teriyaki Chunks (available in the Coop or Luya online store) / alternatively smoked tofu
• 4 radishes, enjoy sliced
• 200g frozen peas, defrosted 
• 8pcs. Cherry tomatoes, halved
• 2 handfuls of young leaf lettuce
• 175g chickpeas, from the tin or sous-vide from Migros
• 1 handful of fresh blueberries
• Fresh mint leaves, roughly chopped
• 30g pine nuts (optional)

Lemon tahini dressing

• 150g coconut yogurt or natural soy yogurt
• 1 tbsp tahini (sesame butter)
• 1 tbsp olive oil
• 2 tablespoons apple cider vinegar
• ½-1 organic lemon, juice and a little zest
• ½ tsp maple syrup
• Salt & pepper

1. Rinse the buckwheat thoroughly under cold water. Bring to the boil in a pan with water and ½ teaspoon of vegetable stock. Cook the buckwheat until cooked but still firm to the bite. Then drain off the excess water and set the buckwheat aside.
2. Fry the Luya Teriyaki Chunks in a pan with a little olive oil until golden brown.
3. Wash the vegetables, lettuce, blueberries and mint leaves thoroughly. Rinse the chickpeas under cold water and drain well. Finely slice the radishes and halve the cherry tomatoes. Roughly chop the mint leaves. Briefly toast the pine nuts in a pan without oil and set aside with the other ingredients.
4. For the dressing, mix all the ingredients together. Season to taste with salt and pepper and add seasoning as required. If it is too thick, add a small dash of water or plant milk.
5. Arrange all the ingredients in two deep plates, mix with the dressing and top with blueberries, roasted pine nuts and chopped mint - your irresistible Sunshine Summer Bowl 😍 is ready!