BIOPRESS ROASTED MARROW SEED OIL

An original salad, high on flavour, where the marrow seed oil and the buckwheat delicately highlight the scampi meat ...

Serves 4 :

• 250g buckwheat
• 16 raw scampi
• 200g shelled peas (about 400g in their pods) and a few broad beans
• 1 new carrot
• 1 new onion
• 1 bunch of chives
• 1 soup spoon Biopress roasted marrow seed oil
• 2 soup spoons Biopress extra virgin oilve oil
• 2 soup spoons cider vinegar

Preparation time : 30 min

Cooking time : 10mn

Instructions:

Immerce 200g buckwheat into salted boiling wtaer for 5 minutes, drain and leave to cool.

Immerse the peas into salted boiling water for 3 minutes, add the broad beans and cook for a further 2 minutes.

Drain the vegetables.

Remove the skin from the broad beans.

Cut the onion into thin slices.

Cut the carrot into thin sticks.

In a bowl, mix the Biopress roasted marrow seed oil, one soup spoon Biopress extra virgin oilve oil and the vinegar.

Add salt and pepper, and the onion.

Mix all vegetables with the cooked buckwheat, and season with the Biopress roasted marrow seed oil vinaigrette.

Dry roast the remaining 50g buckwheat in a frying pan.

Remove the scampi heads and peel the tails.

Sauté them for 3 minutes in one soup spoon Biopress extra virgin oilive oil.

Add salt and pepper.

Serve the buckwheat salad in Biopress roasted marrow seed oil, topped with sautéed scampi roasted buckwheat and chives.