Buckwheat porridge with blueberries and kefir

Ingredients

For 1 serving

• Buckwheat50 g
• Kefir150 ml
• Blueberries80 g
• Honey1 teaspoon
• Sunflower seeds8 g
• Salt1 pinch

Contains: lactose,

In season: June – September

Method

1. Rinse the buckwheat in a sieve and drain well.
2. Toast it in a dry small pan over medium heat for 2 minutes, stirring, until dry and smelling nutty.
3. Add about twice its volume of water and the pinch of salt, bring to the boil, lower the heat, cover and cook for 12 minutes, until the grains are tender and the water absorbed.
4. Turn off the heat and let it cool for a few minutes, then stir in the kefir until creamy: added to piping-hot grains it would split.
5. Meanwhile rinse the blueberries; spoon the porridge into a bowl and top with the blueberries, sunflower seeds and honey.