How to cook
Boil the buckwheat and strain it from the water. Leave it to cool completely.
Grab a bowl and pour the buckwheat into it. Add the cottage cheese and mix, until a smooth mixture is obtained.
Chop the garlic clove very finely.
Season the yogurt salad with a little salt, olive oil and lemon juice and stir again.
Refrigerate it to cool well.
Serve it by chopping a few parsley leaves and sprinkle salad and add kalamata olives.
The Buckwheat and Cottage Cheese Salad is ready.