Dill Buckwheat kernel Salad

Dessert, Gluten Free, Lunch/dinner

3-4 Servings

20 minutes

Anna T. Genno

INGREDIENTS

½ cup cooked Certified Organic Buckwheat Kernel
2 tomatoes, chopped
1 cucumber, chopped
1 celery stick, chopped
2 spring onions, thinly sliced

Handful of dill, thinly sliced -Dressing:
2 tablespoons olive oil
1 medium sized lemon juice
Salt & pepper

Directions

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.