Buckwheat Salad with Herbs, Cucumber and Apple Dressing

Ingredients

• uncooked buckwheat — 1 cup (100 g)
• water — 500 ml
• parsley — 1 large bunch (finely chopped)
• mint — 1 large bunch (finely chopped)
• red onion — 1 large (finely chopped)
• cucumbers — 2 (diced)
• tomatoes — 2-3 (diced)
• lemons — 2 (juiced)
• apple — 1 (peeled and cut into chunks)
• ground cumin — 1 tbsp
• olive oil — 4 tbsp
• salt and pepper (to taste)

Method

1. Cook the buckwheat with the 500 ml water in a rice cooker.
2. Rinse the cooked buckwheat under cold water and let it drain well.
3. Put the parsley, mint, onion, cucumber, tomato and buckwheat in a large salad bowl.
4. Blend the lemon juice, olive oil, cumin and apple until smooth, and season with salt and pepper.
5. Pour the dressing over the salad, toss and serve.