Buckwheat Porridge with Fruits

Ingredients

• 125 g buckwheat groats
• 2 oranges
• 2 tsp grated orange zest
• 2 Tbsp ground poppy seeds
• 300 ml milk
• Salt
• Pepper (freshly ground)
• 3 cardamom pods
• 0.25 tsp cinnamon powder
• 1 pink grapefruit
• 2 mandarins
• 2 tsp finely chopped mint
• vanilla beans
• 5 tbsp liquid honey
• 2 tsp chopped pistachios
• mint

Instructions

1. 1.

   Roast the buckwheat groats in a dry pan over low heat, stirring until fragrant.

2. 2.

   Bring milk with orange zest, poppy seeds, salt, cardamom and cinnamon to a boil in a pot. Stir in the buckwheat, bring back to a simmer, cover and let it thicken for about 20 minutes on low heat.

3. 3.

   Peel oranges, grapefruit and mandarins thoroughly, removing all white pith. Segment the fruits and cut into bite‑sized pieces, collecting the juice. Mix the chopped mint leaves with citrus juice, vanilla bean pulp and honey, then fold in the citrus fruit.

4. 4.

   Serve by arranging the buckwheat porridge on plates with the citrus salad, topping with pistachios and mint leaves.