Rinse the buckwheat, and bring it to the boil using plenty of water in a large saucepan. Lower the heat and cook for 7-10 minutes. Drain the buckwheat, and stretch it out to cool. Meanwhile, peel the carrot and chop it brunoise style (into 1 cm dice). Wash the courgette, and cut the outer part with the skin only brunoise style. Chop the broccoli into small florets and cut the stalks brunoise style. Finely chop the garlic and the parsley separately.

In a pre-heated frying pan, gently sauté each of the vegetables separately in the olive oil and salt. They should be cooked but still crunchy. Right at the end, add the parsley and garlic and lightly sauté. Mix all the vegetables thoroughly with the buckwheat. If necessary, add a little more olive oil and salt, and serve.