(for 4 people)

INGREDIENTS FOR THE CAKE

  • 500 g Nutrigood mix and buckwheat
  • 500 g asparagus
  • 125 g strawberries
  • 70 g shelled pistachios
  • 1 bunch of parsley (100–120 g)
  • One lemon
  • Extra virgin olive oil, salt, pepper

    PROCEDURE

    1. Rinse the Nutrigood mix and buckwheat and let it cook on low heat for about 60 minutes in plenty of water (3 liters), adding salt at the end of cooking and, once cooked, a drizzle of extra virgin olive oil. Mix and set aside.
    2. Preheat the oven to 180 °C (350 °F).
      Wash and cut the asparagus into 3-4 cm (approximately 1-1.5 inch) pieces, blanch them in plenty of lightly salted boiling water for 3-4 minutes, drain, and season with very little salt, a drizzle of olive oil, and pepper. Mix well, transfer to a large baking sheet lined with parchment paper, and bake for 10-12 minutes or until lightly golden brown. At this point, add the cooked Nutrigood mix and buckwheat, mix very well, and transfer back to the oven for another 5-7 minutes.
    1. Meanwhile, wash and slice the strawberries, and wash, dry, and finely chop the parsley.
    2. Serve the tabbouleh warm or lukewarm, adding the strawberries, parsley, roughly chopped pistachios, a few wedges and the juice of half a lemon, and a pinch of pepper to taste at the very end.