Warm Buckwheat Bowl with Berries

Ingredients

• 200 g cooked buckwheat (from 60 g dry)
• 60 g raspberries
• 40 g blueberries
• 15 g walnuts
• 80 ml skim milk
• 1 tsp honey (optional)

Method

1. Simmer buckwheat in 250 ml water with a pinch of salt for 12–15 min until tender.
2. Pour into a bowl. Top with berries, walnuts and milk.
3. Drizzle with honey if you want it sweeter.