Time: 40 min.
Complexity: easily
Servings: 4

Instead of regular buckwheat porridge, you can make a delicious and unusual buckwheat salad as a side dish. Pre-roasted grains will remain fluffy during cooking and acquire a richer flavor. Cook the porridge and combine it with crushed roasted hazelnuts, feta cheese, raw grated carrots, and fresh herbs, and dress with a mixture of vinegar, olive oil, and honey. You'll be surprised how the flavor of buckwheat pairs beautifully with the other ingredients of this hearty salad.

Ingredients:

• 3/4 cup buckwheat
• White of 1 large egg, lightly beaten
• 1/4 cup hazelnuts
• 3 tablespoons red wine vinegar
• 2 tbsp. l. olive oil
• 1 teaspoon of honey
• 1 medium carrot, finely grated
• 0.5 cup chopped parsley leaves
• 3 tbsp crumbled feta

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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buckwheat groats, hazelnuts, feta cheese, carrot, wine vinegar, honey

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Preparation:

Step 1
• In a small bowl, combine the buckwheat and egg white until well coated. Heat a large nonstick skillet over medium heat. Add the buckwheat and cook, stirring constantly, until the grains are soft and separate, and the egg whites are dry and clinging to the grains, about 3 minutes. Let cool completely.
Step 2
• Preheat oven to 175°C.
  
  Place the hazelnuts on a baking sheet and toast in the oven until golden brown, 8-10 minutes. Transfer to a cutting board and let cool. Rub the skins off the nuts with a kitchen towel, then chop them coarsely.
Step 3
• In a medium saucepan, pour 2 cups of water and bring to a boil. Add the buckwheat, bring to a boil, reduce heat to medium-low, cover, and simmer until most of the water is absorbed and the buckwheat is tender, about 15 minutes. Spread the buckwheat on a baking sheet to cool.
Step 4
• In a large bowl, whisk together the vinegar, olive oil, honey, and 3/4 teaspoon salt. Add the cooled porridge, hazelnuts, carrots, parsley, and feta cheese and toss gently. Serve the salad at room temperature.

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