1leek - white part only, thinly sliced, rinsed and drained
8Brussels sprouts - stems removed and sliced
Salt
Black pepper
Handful raw walnuts or any nut - chopped
Sumac
Instructions
Put the buckwheat groats in a small saucepan and cover with water. Put over high heat and bring to a boil. Lower the heat to simmer and cook until tender but still with a bite, about 10-15 minutes.
Meanwhile, warm the olive oil in a medium skillet over medium heat. Add the leek and sauté for 10 minutes. Season with salt and pepper and add a couple tablespoons of water to help it steam.
When the leek is soft, add the Brussels sprouts and extra salt, and cook for 5 minutes. The Brussels sprouts should be cooked but still firm.
Combine the cooked buckwheat with the leek and Brussels sprouts. Add the walnuts and toss. Serve in deep plates. Garnish generously with sumac and serve.
Notes
You can add any type of nut such as toasted almonds or pine nuts instead of walnuts.