Buckwheat with chicken, leeks and mustard

Ingredients

For 1 serving

• Buckwheat60 g
• Chicken breast140 g
• Leek0.5
• Mustard10 g
• Greek yogurt 2%40 g
• Extra virgin olive oil8 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: lactose, mustard,

In season: October – March

Method

1. Bring a small pan of water to the boil, add salt and cook the rinsed buckwheat for 15 minutes over medium heat, until tender but the grains are still whole; drain.
2. Meanwhile cut the chicken breast into thin strips. Trim the root and tough green part off the leek, halve it lengthways, rinse well between the layers and slice thinly.
3. Heat the olive oil in a frying pan over medium-high heat and fry the salted chicken for 4–5 minutes, until golden and no longer pink inside. Add the leek, lower to medium heat and cook for 5 minutes, until soft.
4. In a small bowl mix the Greek yoghurt with the mustard. Take the pan off the heat, wait a minute and stir the sauce into the chicken: over the heat the yoghurt would split.
5. Serve the chicken over the buckwheat with chopped parsley and a grind of black pepper.