Buckwheat Grape salad

Ingredients

1 cup (170g) buckwheat , cooked and cooled

1 cup green grapes, halved

½ cup melon, scooped into small balls or cubed

¼ cup walnuts, toasted and roughly chopped

¼ cup blue cheese (or feta for a milder taste), crumbled

2 cups arugula (rocket), washed and dried

¼ cup fresh mint leaves, roughly chopped

2 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp honey

Salt and black pepper, to taste

Instructions:

Cook the buckwheat: Rinse the buckwheat under cold water, then cook according to package instructions. Let it cool completely. Prepare the dressing: In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper. Assemble the salad: In a large bowl, toss the cooked buckwheat, arugula, grapes, melon, walnuts, and mint leaves. Add the cheese: Gently fold in the crumbled blue cheese. Drizzle with dressing: Pour the dressing over the salad and toss gently to combine. Transfer to a serving bowl and garnish with extra mint leaves and walnuts if desired. Serve immediately for a fresh and vibrant summer meal.