Instructions

Set the oven to 225 degrees. Wash the sweet potatoes and wrap them in foil. Bake in the oven for about 30 minutes, until soft. Remove the skin from the potatoes. Mix everything with coconut cream and garlic clove to a smooth velvety consistency, and then taste with salt.

Add buckwheat to a saucepan, add 6 dl water and 2 tablespoons oil and bring to a boil over high heat. Lower the heat and simmer on low heat for 15 minutes. Add salt towards the end. Peel the broccoli and divide into long bouquets, preferably keeping the root. Blanch for 2 minutes in salted water. Cool down. Saute broccoli – put broccoli in a dry frying pan and roast on high heat until broccoli gets a partially dark colour. Put in a bowl and mix with the juice from fermented vegetables, the rest of the olive oil and salt. Roast almonds in a dry frying pan.

Arrangement: put three tablespoons of sweet potato puree on a plate together with 1 dl buckwheat. Add the broccoli on top, and garnish with roasted almond spices.