Ingredients
FOR THE BUCKWHEAT
- 400g buckwheat
- 20 g butter
- Vegetable broth or water
- Salt
- 40g sunflower seeds
FOR THE SUNFLOWER SEEDS SAUCE
- Sunflower seeds
- Vegetable broth or water
- Salt
FOR THE CHERRY VINEGAR DRESSING
- 35 ml cherry vinegar
- 100ml cannabis oil
- 15 g salt
- Honey (according to your taste)
FOR THE HERBS
- 50g chervil
- 20g radish sprouts
- 20g mustard sprouts
- 10g cleft cabbage
1. Soak the buckwheat in a water for 20 minutes. Drain and put into a jar. Cover the jar with a kitchen towel and allow seeds to sprout for 48 hours. Brown the sunflower seeds in a pan and chop them. Fry the sprouted buckwheat and chopped sunflower seeds in a pan with butter and slowly pour the broth into the pan with seeds, stirring constantly until the buckwheat is cooked. Season with the salt.
2. Make the sunflower seed sauce. Brown the sunflower seeds in a pan and mash together with the broth. Strain the mixture. Heat the sauce stirring constantly until thickened. Season with the salt.
3. Make the cherry vinegar dressing. In a blender blend all the required ingredients.
4. Serve the appetizer. Warm up the sunflower seed sauce and pour onto a plate. Add the cooked buckwheat. Moisten the herbs with the cherry vinegar dressing and garnish the dish.
