Buckwheat spread with gherkins

Ingredients:
½ cup buckwheat
1 cup salted water
50 g Machland Cornichons
2 tbsp olive oil
1 tbsp dried yeast
1 tsp ground cumin
1 tbsp fresh parsley
1½ tsp marjoram
2 tsp mustard (full fat)
salt, pepper

Procedure:
Cook buckwheat for 10 minutes over medium heat. Let it cook for another 20 minutes under a lid. Pour into a bowl and partially blend. Add the grated ghrkins, olive oil, yeast, chopped parsley, marjoram and mustard. Season with salt and pepper to taste. Mix everything together and serve. It goes well with dark bread.