200grs buckwheat (precooked)
A small bunch of parsley (finely chopped)
Hand full of dried Mulberries (riced)
Half a red onion (finely chopped)
1 lemon (zest from a half and cut the other half in quart)
Salt and black pepper
4 tbsps. of olive oil
2 eggs (fried sunny side up in 2 tbsps. of oil)
Pinches of poppy seeds
Place the buckwheat, chopped parsley, mulberries, onions, onions, lemon zest salt, pepper and oil in a bowl.
Taste and adjust salt and pepper.
Serve topped with a fried eggs and a pinch of poppy seeds. The lemon quarts will serve as vinaigrette.
Next time, replace the eggs with flakes of left over salmon, roast chicken, duck or turkey! That’s all for now! 🙂