I don't like throwing away food, so I try to plan my meals first and then do the shopping. I avoid buying unknown products and only then thinking about how to use them. I generally don't use recipes for which I have to buy a few unusual ingredients and then only use a few grains of them. Then I forget that I have them in my kitchen and before I can use them again they are past their use-by date.

Sometimes I have leftover ingredients and I have to make a dish thanks to which I won't feel guilty taking out the rubbish. That's how it was this time. In my fridge was some leftover chard. There was not enough to prepare a soup or my husband's favourite cold soup, but it was enough to make some very interesting buckwheat groats. So I prepared a yummy light dinner which surprised us with its simplicity and choice of ingredients.

Ingredients
100g of unroasted buckwheat groats
half a bunch of chard
half a bunch of asparagus spears
2 cloves of garlic
2 teaspoons of butter
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 tablespoon of maple syrup
parmesan
almond flakes
salt and pepper

Rinse the buckwheat groats. Put them into a saucepan and add 200ml of salty boiling water. Add 1 teaspoon of butter and boil without stirring until the groats have soaked up the water for 15 minutes. Leave it in a warm place for half an hour. Clean the chard and chop it. Slice the small beetroot. Lightly fry the sliced garlic in butter and olive oil. Add the chard, and fry for a while. Spice it up with salt, pepper, lemon juice and maple syrup. Boil the asparagus spears in salty water so they are al dente. Roast the almond flakes in a dry pan. Mix the buckwheat groats with the chard. Put it on a plate and arrange the asparagus spears. Sprinkle with the grated Parmesan and almond flakes.

Enjoy your meal!

Try also
Egg cutlets
Wholemeal pasta with chanterelles and courgette
Vegetable cutlets with red lentils