Buckwheat with vegetables and chicken

1. roast the buckwheat in a Teflon pan, pour water over it, then cook it in lightly salted water. Then drain and pour over cold water.

(2) In a frying pan, heat olive oil and fry peeled, finely chopped garlic. Clean the meat, rinse and cut into cubes. Salt it gently with salt and add it to the pan. Stew covered for about 5-10 minutes, depending on the size of the pieces.

3. wash and dry the vegetables. From the asparagus break off the woody ends, cut into 2-centimeter pieces and steam or cook in salted boiling water for about 5 minutes.

4. cut the tomato into chunks, and slice the radishes. Mix the millet groats with the chives and parsley, add the tomato, radishes, asparagus and meat. Season to taste with salt, pepper and lemon juice. Add olive oil and mix.