basil, dill & sundried tomato buckwheat salad recipe | Jessica Cox

Ingredients

• 1/2 cup raw buckwheat groats
• 1 1/2 cups water
• 1 cup firmly packed basil leaves
• 1 cup firmly packed dill
• 1/2 cup cherry tomatoes, halved
• 1/3 cup sundried tomatoes, packed in olive oil roughly chopped
• 3 tablespoons shallot ends, finely sliced
• 1 cup roughly cubed cucumbers, seed pulp removed
• 2 tablespoons olive oil
• juice 1 large lemon
• sea salt & pepper to season