Spicy buckwheat with feta cheese

Ingredients for 2 servings:

• 200 g buckwheat, dark variety
• 50 g sheep’s cheese, in light brine, 9% fat
• 350 ml water, cold
• some black pepper, freshly ground
• some caraway, whole

Instructions

Working time approx. 5 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

vegetarian, unusual, easy to prepare, especially suitable for breakfast

Place the buckwheat in a 1-1.5 liter heat-resistant glass microwave pot, add water, cover, and place in the microwave. Cook at 900 W for approximately 10 minutes, then let it rest for 5 minutes. Meanwhile, finely dice the feta cheese. Remove the buckwheat from the microwave and place it in the porcelain bowls. Add feta cheese, caraway seeds, and freshly ground black pepper to each serving and mix all ingredients together. Serve warm. Tip: Cook the buckwheat in advance the day before, reheat in the microwave as needed, and add and mix all ingredients just before serving. The amount of cheese and seasoning can be varied according to taste. The buckwheat can be prepared in the microwave or on an electric or gas stovetop.