Buckwheat Broccoli Salad with Grapes

Ingredients

• 200 g buckwheat
• Salt
• 400 g small broccoli (1 small head)
• 1 yellow bell pepper
• 200 g seedless red grapes
• 10 g parsley (0.5 bunch)
• 1 lemon (juice)
• 4 tbsp olive oil
• Pepper
• sumac

Instructions

1. 1.

   Cook the buckwheat in double the amount of salted water according to package instructions for 10–15 minutes over medium heat. Then let it cool uncovered for 10 minutes, occasionally loosening with a fork.

2. 2.

   Meanwhile clean and wash the broccoli, separate florets from stems; peel and cube the stems. Boil the broccoli in salted water for about 3 minutes, drain, shock in cold water, and let drain.

3. 3.

   Halve the bell pepper, remove seeds, wash, and cut into cubes. Wash grapes, drop stems, and halve if desired. Wash parsley, pat dry, set aside some for garnish; finely chop the rest.

4. 4.

   Combine buckwheat with broccoli, pepper, and grapes in a bowl. Add lemon juice and olive oil, season with salt and pepper. Divide into bowls, garnish with reserved parsley, and sprinkle with sumac before serving.