Buckwheat Salad

Recipe and photo: Eloïse Jennes - cookingwithelo

1. Cook the buckwheat in double the amount of water.
2. Finely dice the cucumber and cherry tomatoes. Thinly slice the sun-dried tomatoes and Kalamata olives.
3. Dry-roast the sunflower seeds and buckwheat in a pan over medium-high heat (without oil) until golden. Set aside.
4. Add all the dressing ingredients to a small jar and shake to combine.
5. Toss the arugula with the dressing. Serve with the cooked buckwheat and the rest of the ingredients.