Lukewarm salad with watercress, tofu, buckwheat & shiitake

This big salad is delicious, nutritious and really filling. It is is also very suitable for non-vegetarians because shiitake mushrooms have a pleasant “meaty” bite.
The dressing is simple, fresh and very tasty and you can vary the ingredients, for example balsamic instead of lemon juice, plain tofu and roasted hazelnuts instead of raw ones (I usually prefer to use raw nuts because they fully retain their healthy characteristics).

This is what you need for one person:

2 handfuls of watercress
2 handfuls of cooked buckwheat
150 gr. smoked tofu, diced
8-10 cherry tomatoes, halved
6-8 shiitake mushrooms, sliced
1-2 spring onions, sliced
1/2 handful of raw, brown hazelnuts, coarsely chopped
e.v. olive oil
fresh thyme leaves
sea salt and black pepper

DRESSING:
1 lemon
e.v. olive oil
fresh thyme leaves
salt and pepper
a dash of honey

Prepare the dressing by mixing the juice of 1/3 lemon, 5 tbsp. of olive oil and a dash of honey. Add a little grated lemon peel, salt, pepper and some thyme leaves.

Fry the tofu cubes in olive oil until they are golden brown and crispy on all sides. Season with salt and pepper and place in a bowl.

Briefly sautée the tomatoes and the shiitake in a few tablespoons of olive oil (you can use the same pan you used for the tofu). Season with salt and pepper, add some thyme, stir and leave to rest in the hot pan.

Spread the watercress over a large plate, then do the same with the buckwheat and the rest of the ingredients.
Drizzle with the dressing and serve immediately.