Preparation time: 20-40 min
Difficulty: easy
Serves 3
Ingredients for buckwheat porridge:
3/4 buckwheat groats
200 g smoked tofu
2 medium carrots
1 medium kohlrabi
small bunch of cilantro
salt and pepper
Cook buckwheat porridge al dente and cool to room temperature. Finely dice and water fry tofu. Grate the carrots and kohlrabi and chop cilantro.
Add all ingredients to a bigger bowl and mix them well. If you didn’t salt buckwheat porridge enough, season to taste and meanwhile prepare the Swiss chard with fennel.
Ingredients for Swiss chard with fennel:
1 medium leek
2 fennel bulbs
1/2 cup diced tomatoes
1 - 2 tsp dry lovage (or better fresh, if you have it)
3 fistfuls of fresh Swiss chard
water as needed
salt and pepper
Cut and water fry the leek. Cut the hard parts of the fennel bulbs (on top and bottom) then thinly slice them and add to the leek. Season with salt and pepper, fry it up a little, then add tomato, lovage, and some water. Remove the hard middle part of the chard. When it starts to boil add the chard. Cook until the chard wilts but still remains freshly green.
We served guacamole with the dish and sprinkled crispy chickpeas on top.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
