Buckwheat bowl with halloumi

Rinse buckwheat under running water, bring to the boil in 500 ml salted water and then cook covered over a medium flame for 15–20 minutes.

Mix lemon juice with honey and garam masala and season with salt and pepper.

Wash the nectarine, cut in half, remove the stone and cut the pulp into 1 cm wide wedges.

Wash the zucchini and cut into thin slices.

Cut the halloumi into slices and pat dry with kitchen paper.

Heat the oil in a pan, fry the halloumi in it for 1–2 minutes, turn and fry for another 1–2 minutes.

Mix buckwheat with two thirds of the dressing.

Arrange the nectarines, zucchini, halloumi and sprouts on top and serve drizzled with the remaining dressing.