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. Blanch the buckwheat twice with hot water, drain, add 300 ml of cold water, salt, bring to a boil, reduce 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 bell peppers, halve them, and remove the seeds. Preheat the oven to 220 °C. Place the bell peppers on a baking sheet cut-side down, drizzle with oil, and bake for 15 minutes or until dark blisters form on the surface. Then transfer them to a bowl, cover with plastic wrap, and let them steam. Afterward, remove the skin.
• 4
  Place the bell peppers together with the chopped dried tomatoes, ajvar, and 50-100 ml of water into a blender and blend until smooth. Add water gradually; sometimes more than the stated amount is needed. 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 a boiled or poached egg, or another of your favorite protein sources. It is also excellent with feta cheese.