6 serves
25 m
25 m
Bring 1½ cups water to the boil in a medium saucepan. Add buckwheat and reduce heat. Simmer, covered for about 10 minutes or until liquid is absorbed. Stand, covered 10 minutes.
Spread buckwheat over a large plate to cool.
Transfer buckwheat to a large bowl. Add carrot, cucumber, capsicum, onion, apple, kale, mint and pecans.
To make dressing, whisk all ingredients in a small jug. Add to salad and toss well.