Salmon with Buckwheat and Chickpeas

Ingredients

• 200 g dried chickpeas
• 200 g buckwheat
• 750 ml vegetable broth
• 2 Spring Onions
• Salt
• 1 splash Lemon juice
• 4 salmon fillets (about 160 g each)
• 1 tsp peppercorns
• 2 tbsp olive oil
• 1 handful spinach
• 250 g Greek yogurt

Instructions

1. 1.

   Soak the chickpeas overnight in water. Drain them the next day and bring to a boil with the buckwheat and broth in a pot. Cover and simmer over low heat for about 40 minutes, adding more broth if needed until all liquid is absorbed. Wash, trim, and slice the spring onions into rings; add them during the last 10 minutes of cooking. Season with salt and lemon juice.

2. 2.

   Rinse the salmon fillets and pat dry. Crush the peppercorns in a mortar and season the fish with this pepper mixture and salt. In a hot non‑stick skillet, cook the fillets in olive oil for 3–4 minutes on each side until golden brown.

3. 3.

   For the dip, wash, trim, and dry the spinach; finely chop it and mix with the yogurt. Season with salt to taste.

4. 4.

   Plate the salmon atop the chickpeas and buckwheat, and serve with the spinach‑yogurt dip.