Tangy Gremolata
Aprox 4 hands filled with fresh parsley
Juice from 1 small lemon
zest from 1.5 lemon
2 small cloves of garlic
3-4 dessertspoons of Olive oil
Blackpepper & salt to taste
1/2 cup buckwheat
Saffron/Honey dressing
1/4 cup Tahini (You can use a Raw tahini but a roasted gives something extra to this dish)
1/4 cup water
1-2 packages of saffron (depending on how strong you want the flavor to be)
1.5 dessertspoon of raw honey 
Himalayan salt to taste
Preparation
Saffron/Honey dressing
Mix the ingredients by hand or in a small mixer until it has a creamy texture.
Add more/less tahini/water/oil until desired result.
Pour over the buckwheat and let it stand for 30 minutes (or do this in the morning)
Sprouted buckwheat
Soak 1/2 cup organic peeled buckwheat over night.
In the morning put it in a some kind of drainer (still over a bowl) and rinse 2-3 times a day.
It is ready when there is a small tail on the grains, a process that could take only a day in this heat.
