Dill Buckwheat kernel Salad
- 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
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.