Buckwheat – parsley – salad

Ingredients for 4 servings:

• 3 bunch parsley, flat
• 3 tbsp balsamic vinegar
• Salt
• pepper, black
• ½ tsp caraway seeds
• 8 tbsp olive oil
• 300 ml chicken broth
• 200 g buckwheat (e.g. from Ebly)
• 4 small tomatoes, firm
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the marinade, wash the parsley. Pick off the leaves and chop finely. Mix the balsamic vinegar with the caraway seeds and season with salt and pepper to taste, then whisk in the oil vigorously. Finally, add the parsley and mix well. For the salad, bring the chicken stock and buckwheat to a boil in a saucepan. Cover the buckwheat and simmer over low heat for about 15 minutes until al dente. Wash the tomatoes, remove the stems, and roughly dice the tomatoes, removing any seeds. Drain the buckwheat, mix with the parsley marinade and the tomatoes. Season with salt and pepper to taste, and let it marinate, covered, until ready to serve.