- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: easy
- 200 g buckwheat groats
- 2 cloves garlic, crushed
- 1 pinches dried thyme
- 300 g purple sprouting broccoli
- 1 lemon, juice only
- 6 tbsp extra virgin olive oil
- 1 small bunches dill, coarsely chopped
- cold cooked chicken
- peeled soft-boiled eggs
Tips and Suggestions
The Russian word kasha means porridge and in Slavic countries, kasha can be made from any cereal, especially buckwheat, wheat, oats and rye. In English, kasha generally refers to buckwheat. It can be bought in health food and organic shops, either pre-toasted as 'kasha', or as raw buckwheat groats.
1. Rinse the buckwheat well in a sieve under cold running water, then place in a saucepan with the garlic and thyme. Cover with cold water and bring to the boil, then reduce the heat to a simmer and cook for 15-20 minutes until the buckwheat is tender, but not mushy.
2. Drain and rinse quickly in cold water to remove any foamy starch. Leave to drain for a few minutes as it should not be wet. If necessary, drain and dry on kitchen paper.
3. Blanch the broccoli in a pan of boiling, salted water for 1-2 minutes, then drain and refresh under the cold tap. Drain again thoroughly, slice into long strips and place in a salad bowl. Pour over the lemon juice and olive oil.
4. Add the drained buckwheat and dill and season to taste with sea salt and freshly ground black pepper. Toss quickly to combine.
5. Serve with cold cooked chicken and peeled soft-boiled eggs.
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