Summary

Ingredients

• 3 bunches parsley, smooth
• 3 tablespoon balsamic vinegar
• salt
• Pepper, black
• 0.5 teaspoon ½ caraway seeds
• 8 tablespoon olive oil
• 300 ml chicken broth
• 200 g buckwheat (e.. from Ebly)
• 4 small tomato (s), firm
• salt and pepper

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Instructions

1. Wash the parsley for the marinade. Pluck the leaves and chop finely. Mix the balsamic vinegar with the caraway seeds and season with salt and pepper to taste, whisk in the oil vigorously. Finally add the parsley and mix with it.
2. For the salad, bring the chicken broth to the boil together with the buckwheat in a saucepan. Cover the buckwheat and cook it firm to the bite for about a quarter of an hour over low heat.
3. Wash the tomatoes, cut out the stem end. Roughly dice the tomatoes, removing the seeds if necessary.
4. Drain the buckwheat and mix with the parsley marinade and tomatoes. Season with salt and pepper to taste and cover and let steep until eaten.