Put the buckwheat to cook. Zucchini cut into thin circles and fry over medium heat on one side.
Pepper cut finely (I have dried).
Turn the zucchini over and send the pepper to the pan.
Mix olive oil, lemon juice, honey (if thick, then the mass should be slightly warmed up so that the honey dissolves) and herbs.
Put the finished buckwheat in plates, put the zucchini on top and pour the dressing over it.