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Kasha Salad

Kasha is whole buckwheat grains, sometimes sold as buckwheat groats. It has a green tinge and a fresh vegetable flavour, and cooks conveniently in a very short time. This simple salad has a gentle, grassy flavour. It is lovely with cold chicken, smoked fish or soft-boiled peeled eggs (bring eggs and cold water to the boil and cook for 4 minutes, cool in cold water, then peel)

Serves 4

2 garlic cloves, peeled

a pinch of dried thyme

200g/7oz buckwheat groats

1 ripe avocado

juice of 1 lemon

6 tablespoons extra virgin olive oil

a small bunch of dill, roughly chopped

sea salt and freshly ground black pepper

Put the garlic cloves, thyme and buckwheat in a saucepan and cover with water. Bring to the boil, turn down to a simmer and cook for about 15–20 minutes, until the buckwheat is tender but not a mush. Drain and rinse quickly in cold water to remove any foamy starch. Leave to drain for a few minutes; it should not be wet.

Peel, stone and dice the avocado. Put it in a salad bowl and dress with the lemon juice, then add the olive oil, buckwheat, dill and seasoning and toss quickly. Do not make this salad too far in advance or the avocado will discolour.