1.Rinse 1/2 cup buckwheat with cool water and drained into a strainer. Pour drained buckwheat into a pan with ¾ cup of water. Bring it to boil then reduce heat and cover for 15 mins. Turn off the heat and cool for at least 5 mins.
2.Dice tomato, cucumber and celery into small pieces. Finely chop spring onions and dill. Drizzle in dressing and combine cooked buckwheat with all the ingredients together in a large bowl, and serve.
