Italian Buckwheat Salad | With Savoy Cabbage & Mountain Cheese

Rinse the buckwheat thoroughly with hot water in a fine sieve. Bring to a boil in a pot with twice the amount of lightly salted water and gently simmer over low heat for about 12 to 15 minutes until the grains are tender to the bite (al dente). Then drain, allow to steam off briefly, and transfer to a large bowl.

Remove the outer leaves of the savoy cabbage, cut into quarters, remove the core, and cut the leaves into thin strips. Wash, core, and cut the apple into thin wedges. Cut the mountain cheese into small cubes.

Toast the walnut kernels in a dry pan over medium heat for about 2 to 3 minutes until fragrant, remove, and roughly chop.