Buckwheat with Radish and Pickled Cucumbers

1. 1 Buckwheat groatspack 800 g ≈ $5.00 80 g
2. 2 Daikon radishpack 500 g ≈ $1.50 150 g
3. 3 Pickled cucumberspack 680 g ≈ $3.20 60 g
4. 4 Sugar 3 g
5. 5 Dillpack 50 g ≈ $1.80 5 g
6. 6 Tomato pastepack 140 g ≈ $1.00 14 g
7. 7 Sunflower oil 13 ml
8. 8 Tomatoes≈ $4.67 per kg 75 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat¹, cover with boiling water at a 1:2 ratio, cover with a lid, and simmer on low heat for 15 minutes until the water is absorbed.

2. Peel and slice the daikon² into strips, halve the pickled³ cucumbers, and dice the tomatoes⁶.

3. Sauté the daikon² in oil over medium heat for 5 minutes.

4. Add the cucumbers and tomatoes⁶, cooking for 3 more minutes.

5. Stir in tomato⁶ paste and sugar, then simmer covered on moderate heat for 10 minutes until the daikon² softens.

6. Mix the vegetables into the buckwheat¹, sprinkle with finely chopped dill⁵, and warm through for 2 minutes.