Green Goddess Buckwheat Salad | Donna Hay

Ingredients

• 1¼ cups (240g) raw buckwheat, rinsed
• 2 green onions (scallions), thinly sliced
• 4 stalks celery, trimmed and thinly sliced
• 4 cups (100g) rocket (arugula) leaves
• 300g snow peas (mange tout), trimmed, blanched and thinly sliced
• 1 cup (150g) raw unsalted cashews, toasted and roughly chopped
• lemon wedges, to serve
• 1 cup flat-leaf parsley leaves
• 1 cup mint leaves
• ¼ cup (60ml) lemon juice
• 2 green onions (scallions), chopped
• ⅓ cup (95g) natural Greek-style (thick) yoghurt
• sea salt and cracked black pepper