Greek Yoghurt-Buckwheat Porridge

Ingredients for two

• 120 ml buckwheat
• 270 ml water
• 200 ml greek yoghurt
• 2 cardamon capsules (remove skin and crush seeds)
• pomegranate seeds, 1 blood orange, blueberries and chopped pumpkin seeds
• honey

Method

1. Bring water to a boil and add salt and buckwheat. Wait for 7 minutes, then set aside and drain.
2. Add the crushed cardamon seeds to the yoghurt and mix with buckwheat.
3. Top with fruits and honey