Ingredients:

170 g/ 6 oz buckwheat groats

325 ml/ 11 fl.oz vegetable broth

2 tablespoons olive oil

2 garlic cloves

1 ½ tablespoons brown sugar

juice of 1 lemon, more to taste

½ teaspoons red chili flakes

¼ teaspoon ground cumin

¼ teaspoon ground coriander

2 medium carrots, about 150 g/ 5.3 oz

3 medium scallions

1 bunch of parsley, about 20 g/ 0.7 oz

fine sea salt and black pepper

Directions:

1. Bring the vegetable broth to a boil. Add the rinsed buckwheat groats, cover the saucepan with a tight fitting lid and simmer on low heat until the buckwheat is done to your liking, more or less 10 minutes. Check the buckwheat's package instructions regarding the cooking times, they can differ from pack to pack and sometimes a lot. Check the buckwheat 2-3 minutes earlier than indicated on the package, just to make sure you don't overcook it. It should be soft, but still have a good bite. Mushy buckwheat is not good.

2. Drain the buckwheat well, if there is still liquid left in the pan. Give the buckwheat to a large bowl and leave to cool.

3. Dressing: To make the dressing finely grate the garlic cloves and give them to a small bowl. Add the olive oil, brown sugar, about ¾ of the freshly squeezed lemon juice, chili flakes, ground cumin, ground coriander, some salt and pepper. Stir well. Adjust the taste with more sugar, lemon juice and salt, if necessary. The dressing should taste sweet and very lemony, the flavors should be strong.

4. Grate the carrots on the large holes of a grater box. Cut the scallions into fine rings. Chop the parsley, including most of the stems (only discard the lower thicker parts of the stems). Give the vegetables and the parsley to the buckwheat bowl. Pour the dressing over the salad and stir well. Adjust the taste again. Serve immediately or refrigerate until serving. Serve as suggested above.

Bon Appetit!