Buckwheat Salad with Feta Cheese

For the buckwheat salad, put the buckwheat in a sieve and wash with warm water. Bring 400 ml of water to a boil and let the buckwheat steep rather than boil over low heat for 15 minutes. Strain and rinse first with warm, then with cold water.

Wash the vegetables. Cut bell bell pepper into quarters, removing stem end, seeds and white membranes. Cut into strips. Cut the tomatoes into pieces. Peel cucumber, quarter lengthwise, then slice. Cut the spring onions into rings and the feta cheese into cubes.

For the dressing, finely chop the herbs, squeeze the lemon. Stir the juice with herbs, olive oil, salt and pepper to make a marinade.

Place the buckwheat and vegetables in a bowl and marinate with the dressing. Let the buckwheat salad marinate for 30 minutes before serving.

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