Buckwheat Herb Porridge

Ingredients

• Salt
• 125 g buckwheat groats (medium fine)
• 200 g spring onions (2 bunches)
• 300 g turkey cutlets (2 pieces)
• 1 tbsp Olive Oil
• 50 g Frankfurter herbs
• Pepper
• 150 g Yogurt (3.5% fat)

Instructions

1. 1.

   Bring 450 ml lightly salted water to a boil. Rinse the buckwheat groats in a sieve under running hot water, drain, add them to the boiling water and bring back to a boil while stirring.

2. 2.

   Cover the buckwheat groats over low heat and let them swell for 5–6 minutes, stirring occasionally.

3. 3.

   Meanwhile, clean the spring onions, wash them and cut into rings about 1 cm thick. Add them to the porridge and cook covered for another 5–6 minutes.

4. 4.

   In the meantime, rinse the turkey cutlets, pat dry with kitchen paper and cut them into long, narrow strips (sticks).

5. 5.

   Heat olive oil in a pan and fry the turkey sticks, turning frequently, until they are golden brown all around after about 4 minutes on medium heat.

6. 6.

   Wash the herbs, shake off excess moisture, pluck the leaves and finely chop. Set aside about one third of them, stir the rest into the buckwheat porridge and season with salt and pepper. Whisk the yogurt in a small bowl until smooth. Plate the porridge with turkey sticks, sprinkle the remaining herbs on top, and serve with the yogurt.

7. 7.