This makes a delicious salad with lots of yummy flavours mixed in. Perfect for a hot summers day!

¾ cups of buckwheat groats

1 cup of feta

10 cm of telegraph cucumber (diced)

1 cup of raisins or currants

Seeds of ½ a pomegranate

Finely grated zest of lemon

1 cup of mint leaves shredded

Dressing

1 teaspoon of buckwheat honey

½ tsp flaky sea salt

2 Tbsps red wine vinegar

2 Tbsps extra virgin olive oil

Method

Put the buckwheat in a small pot with 1 ½ cups of boiling water. Cook, uncovered over a medium heat for 10 -12 minutes until the water is absorbed. Fluff with a fork and tip into a large serving bowl.

Prepare the dressing by putting all the ingredients in a small bowl and whisking to combine.

Pour half the dressing over the cooked buckwheat and toss well. Add all the remaining ingredients and stir gently, then drizzle over the rest of the dressing. Serve at room temp or keep in the fridge (covered) for up to three days.