Time: 1 ora
Difficulty: Facile

Summer dish and rich in colors, but we also find many nutrients in this rich salad.
Features:
A particular ingredient in this salad is yellow soy, among legumes is the one with the highest protein content (about 35%), contains all the essential amino acids to our body, is rich in vitamins, minerals and has a low glycemic index. It also has a high amount of lecithin, useful to lower the levels of bad cholesterol.
Historical background:
Yellow soya in the East has a thousand-year-old cultivation, native to China, first spread to Korea and Japan to get to be cultivated all over the world.
Notes:
Yellow soybeans produce numerous products that can be divided into fermented and unfermented foods. These include soy milk, tofu and sprouts.

Ingredients for 4 people
250 g buckwheat in grains
120 g yellow soy (soaked in water for about 6 hours)
400 g shrimps
2 zucchini
250 g cherry tomatoes 
4 prawns
4 leaves of basil
Extra virgin olive oil
Salt up
Ground black pepper

Proceeding
Boil a pot with water, season with salt and cook the buckwheat for about 15 minutes, after the cooking time drain well from the water and put to cool in a bowl.
Rinse the soy from soaking, boil the water in a pan, season with salt and cook the soy for about 15/20 minutes, drain well and season with a little extra virgin olive oil, put everything in a bowl to cool.
Clean the shrimps from the carapace, heat a grill over a high heat and blanch the fish for a couple of minutes on both sides.
Slice the zucchini very thin lengthwise, season with oil, salt, a pinch of pepper and basil leaves, then leave to macerate for about 3 hours.
Take the prawns eliminate the shells leaving the head and tail, remove the central gut and scald in hot plate for about 1 minute.
Wash the tomatoes and cut into 4 pieces.
Assemble the buckwheat with the soy, add the cherry tomatoes and mix well with a spoon, spread the salad in the holsters and add the bunches, put the zucchini in the center and close with the shrimp to serve.