When I was a child, one of my favourite dinners was potatoes or buckwheat with fried egg, dill and cold kefir. I still love buckwheat groats. Now I willingly reach for vegetable milk. I choose goat yoghurt and cottage cheese instead of dairy products.

Today I would like to share with you the recipe for a dish which stole my taste buds and heart. The combination of ingredients seems surprising, but the dish looks unusual and tastes extraordinary. In any case try it for yourselves. If you don't like goat cheese, use whatever you like best instead.

The recipe comes from www.naszakasza.pl

Ingredients (for 2 people)
1 glass of raw buckwheat groats
a pinch of salt
half a medium courgette
1 small pomegranate
a couple of blueberries
4 tablespoons of pumpkin seeds
150g of goat cottage cheese or thick yoghurt
3 tablespoons of linseed oil

Boil two glasses of salty water. Add one glass of scoured raw buckwheat groats and boil on a low heat for 15 minutes until the groats soak up all of the water. Leave in a warm place for half an hour. Peel the pomegranate and cube the courgette. Put the buckwheat groats on one half of a plate. Sprinkle with the linseed oil. Put the cottage cheese or yoghurt on the second half of the plate. Arrange the pomegranate and courgette on it. Decorate with the blueberry and pumpkin seeds.

Enjoy your meal!

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The devil is not so black as he is painted – coconut porridge with milk
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