Warm buckwheat salad with zucchini and goat cheese

Rinse the buckwheat under cold running water. In a small saucepan, bring the buckwheat to a boil with 300 ml of water and a pinch of salt. Simmer over low heat for 12-15 minutes, until the water is completely absorbed and the grains are tender. Turn off the heat and cover the saucepan.

Wash the zucchini and slice them thinly or cut into half-moons. Peel and finely mince the garlic.

In a dry pan, lightly toast the pine nuts for 1-2 minutes until golden and fragrant, then transfer them to a plate.