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DILL BUCKWHEAT KERNEL SALAD

CATEGORY: Dessert, Gluten Free, Lunch/dinner
SERVINGS:3-4 Servings
COOKING TIME: 20 minutes
AUTHOR:Jane T.Genno
Detail
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.