Buckwheat with Roasted Pepper Sauce

INSTRUCTIONS

• 1
  If you don't mind the strong taste of buckwheat, simply rinse it with cold water and then cook it in 300 ml of water.
• 2
  If you do mind the strong taste of buckwheat, give it a chance with the following method. Scald the buckwheat twice with hot water, drain, add 300 ml of cold water, salt, bring to a boil, reduce the heat, and cook for approximately 15 minutes. The buckwheat will absorb the water during cooking, so no water will remain in the saucepan.
• 3
  Wash the red peppers, halve them, and remove the seeds. Preheat the oven to 220 °C. Place the peppers cut side down on a baking sheet, drizzle with oil, and bake for 15 minutes or until dark blisters form on the surface. Then place them in a bowl, cover with plastic wrap, and let them steam. Afterwards, remove the skin.
• 4
  Place the peppers together with the chopped sun-dried tomatoes, ajvar, and 50-100 ml of water into a blender and blend. Add the water gradually, sometimes more is needed than the specified amount. Season the sauce with salt, pepper, vinegar, and sugar. Pour the sauce into the saucepan with the buckwheat, stir, and heat through.
• 5
  Serve with cherry tomatoes, arugula, and boiled or poached eggs, or another favorite source of protein. It is also excellent with feta cheese.