Ingredients

½ cup of lightly toasted (brown) buckwheat

1x cup of water

1x serving of avocado, peeled and sliced

5x cherry tomatoes, diced

1x lime, squeezed

1x small serving of red onion, thinly sliced

1 ½ tablespoons extra-virgin olive oil

1x tablespoon of fresh flat-leaf parsley, chopped

1x small serving of fennel seed

1x small serving of cayenne pepper

1x small serving of freshly ground pepper

1x medium serving of soft goat cheese, crumbled

How To Cook

1. Combine water and buckwheat in a saucepan; bring to a boil.
2. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite.
3. Rinse buckwheat under cold water and drain.
4. On a big bowl, add cherry tomatoes, red onion, olive oil, parsley, fennel seed, cayenne pepper, lime juice and grounded pepper together in a large bowl until evenly combined. Add buckwheat and stir gently; top with goat cheese.
5. Add sliced avocado neatly on the dish.