Buckwheat salad

This is my one square metre entry for today. Zoomed in to dinner prep.

Just a few more ingredients to add to this buckwheat salad. So far there are the buckwheat kernels, which have been rinsed well, then cooked about 10 minutes, some slowly pan fried red capsicum (bell pepper), a diced zucchini, fried towards the end of the capsicum cooking time, and on the side some crisped shallot (gotta keep your eye on them or they burn and go bitter) and a handful of chopped, local, dry roasted almonds to sprinkle on top. Not shown are a big handful of chopped mint, parsley and basil to mix through with a big ole dollop of olive oil, plus some salt and pepper.