Warm buckwheat salad (Large)

Ingredients

• 150 g Buckwheat grouts
• 1 pcs Pomegranate seed from 1 fruit
• 100 g Brussels sprouts
• 1 pcs Red onion, chopped
• 60 g Walnuts, roughly chopped
• 4 tsp Parsley, fresh, chopped
• 1 tsp Salt
• 2 tbsp Olive oil
• 1 tsp Black pepper, freshly ground

Method

1. In a large skillet, toast buckwheat over medium-high heat, shaking until lightly browned and fragrant (3 minutes).
2. Meanwhile, cook the cleaned brussels sprouts until semi-soft.
3. Pour water on buckwheat and cook in boiling lightly-salted water until just tender (5-7 minutes); drain.
4. Clean the pomegranate, collect the seeds in a bowl.
5. In a large bowl, mix oil, 1/2 tsp salt, and ground pepper.
6. Add warm buckwheat, bell pepper, onion, roughly chopped walnuts, and parsley; toss.
7. Carefully stir in the brussels sprouts.
8. Serve it warm, sprinkled with the pomegranate seeds.