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Kozice-s-heljdom-i-povrćem

Prawns with vegetables and buckwheat

  • 15 min
  • 35 min
  • For 2 to 3 people

There is something special about the combination of fresh, juicy prawns, crispy vegetables, and nutritious buckwheat – a dish that brings together health, simplicity, and pure enjoyment. Prawns with vegetables and buckwheat are a true little gastronomic adventure, perfect for those who appreciate light yet rich meals. This recipe celebrates natural flavors and colors, bringing a touch of Mediterranean freshness and rustic homemade cuisine to your table.

What makes this dish special is its versatility. It can be a light lunch, a nutritious dinner, or even an elegant meal for guests. The preparation is simple, yet the result gives the impression of a carefully crafted dish. Serve prawns with vegetables and buckwheat with a glass of white wine or aromatic herbal tea to enhance the flavors and complete the gastronomic experience.

This recipe combines simple ingredients into a dish bursting with rich flavors and wholesome ingredients. Fresh prawns, colorful vegetables, and nutritious buckwheat make the perfect combination for a light lunch or dinner. If using frozen prawns, be sure to thaw and pat them dry with a paper towel beforehand to ensure they caramelize beautifully in the pan.

Enjoy a simple and nourishing meal that brings natural flavors together in perfect harmony!

Sastojci

  • 200 g buckwheat
  • 400 g fresh or frozen prawns, cleaned
  • 1 zucchini, diced
  • 1 green bell pepper, sliced into strips
  • 1 red bell pepper, sliced into strips
  • 3 cloves of garlic, finely chopped
  • 3 tablespoons olive oil
  • Salt, to taste
  • A pinch of dried oregano
  • A pinch of dried sage

Priprema

  1. Rinse the buckwheat under cold water and cook it in salted water. Simmer over medium heat for 15–20 minutes, until tender. Drain and set aside.
  2. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the zucchini, green, and red bell peppers. Lightly season with salt and sauté for 7–8 minutes, until the vegetables soften but remain slightly crisp. Transfer them to a plate and set aside.
  3. In the same pan, heat the remaining tablespoon of olive oil. Add the finely chopped garlic and sauté for 30 seconds until fragrant. Add the prawns and cook for 2–3 minutes on each side, until they turn pink. Lightly season with salt.
  4. Return the sautéed vegetables to the pan with the prawns and add the cooked buckwheat, oregano, and sage. Stir everything well and briefly heat to allow the flavors to blend. Add more salt if needed.
  5. Serve warm, immediately after preparation. This dish is rich in flavors and perfectly balanced – crispy vegetables, juicy prawns, and the nutty texture of buckwheat create a harmonious experience in every bite.
Kozice-s-heljdom-i-povrćem

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