Ingredients:

1 litre water
1 cup seml—dried tomatoes, chopped
10g vegetable stock cube, crumbled
1/2 cup lemon juice
1 cup buckwheat kernels
1 1/2 tbsp olive oil
2 bunches continental parsley
1 clove garlic finely chopped

Method:

1.  Place water in a medium saucepan, bring to boil.
   
   
2. Add stock cube and buckwheat, simmer for 20 minutes until buckwheat is tender, drain and discard stock.
   
   
3. Transfer buckwheat to a salad bowl.
   
   
4. Add parsley, semi—dried tomatoes, lemon juice, olive oil and garlic to buckwheat.
   
   
5. Toss to combine and serve.