Kasha with Citrus Salad

Toast the buckwheat groats in a frying pan without fat at low temperature, stirring, until they begin to smell.

In a saucepan, bring milk to a boil with salt, poppy seeds, orange zest, cardamom and cinnamon. Fold in the buckwheat groats, bring to a boil briefly and set over low heat with the lid closed for about 20 minutes.

Peel the oranges, grapefruit and tangerines thoroughly, removing the white skin completely. Divide the fruit into segments and cut them into bite-sized pieces, reserving the juice. Stir the chopped mint leaves through with the citrus juice, vanilla pulp and honey, and stir in the citrus.

To serve, arrange kasha (which is the Russian name for buckwheat in general and this form of preparation in particular) on plates with the citrus salad and garnish with pistachios and mint leaves.

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