jalapeno buckwheat bowl

my flat really needed thorough cleaning. the currently warmer temperatures made this possible. i cleaned all windows (really a lot of glass there, with the aquarium windows on both sides of the flat), made the balcony spring ready and cleaned the oven (yuck). now you can eat off the floor. i like it that way (yep, i’m a maniac like that).
in between cleaning i needed a serious energy boost, and took to what’s in the fridge: a few tomatoes, some basil, a lemon, garlic and a green jalapeno. and as a base i used buckwheat, that i always have on hand.
1 cup buckwheat, cooked according to directions
500 g cherry tomatoes
2 garlic cloves, minced
1 green jalapeno, chopped
maldon sea salt
2 crushed pepper corns
bunch of basil leaves, coarsely chopped
1 lemon, juice
olive oil

preheat the oven to 220 degrees. wash the tomatoes and place in an oven-proof bowl. add the garlic, jalapenos, a generous pinch of salt, the pepper and a drizzle of olive oil. place in the oven and roast for about 15 minutes. if necessary, stir occasionally. in the meantime cook the buckwheat according to directions. sprinkle with olive oil and let cool slightly. combine the buckwheat, tomatoes, lemon juice and basil. if necessary add another pinch of salt on top.
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