Mint and Buckwheat Tabbouleh Salad

Mint and Buckwheat Tabbouleh Salad

1. Prepare buckwheat. Soak groats in cold water overnight or for at least 2 hours. 
2. Rinse well under cold water and add to a medium size pan, add olive oil. Gently stir.
3. Add filtered water and 1 tsp salt. Stir.
4. Let it come to a fast boil and reduce heat, simmer for 20 minutes and set aside to cool while you prepare the dressing.
5. Crush garlic with the tip of your knife to release flavours and add to a large bowl.
6. Add lemon juice, olive oil, salt and dill.
7. Whisk together.
8. Next, chopped vegetables and herbs: cucumber, tomatoes, parsley, mint, radishes, and onion. Add to the large bowl.
9. Add buckwheat groats, corn, and dressing.
10. Mix vigorously until fully covered in dressing.
11. Finish by crumbling your non-dairy cheese.  

Serve and enjoy!