Ingredients:

Serve 2

• 1 cup of sprouted buckwheat grouts
• ½ cup of radish, thinly sliced
• handful of dill, thinly sliced
• 2 green onions, thinly sliced
• 1 large cucumber, chopped

Dressing: olive oil, lemon juice and sea salt to taste

Directions:

1. How to sprout buckwheat grouts

• Place 1/2 cup buckwheat into a quart jar. Fill with water and allow to soak for 1-2 hr.
• Pour buckwheat into a mesh strainer and rinse thoroughly with cool water. The soak water will become very thick with a starchy so in order to get better sprouting results, you will want to rinse this off as much as possible. Rinse until the water runs clear and is less viscous.
• Leave the seeds in the mesh strainer for the sprouting session. Set the strainer inside of a large bowl to catch any of the draining water. Cover with wet breathable cloth.
• Twice a day rinse and drain the buckwheat.
• Stop the grouts from sprouting when small tails form. In warm room it usually takes 12-24 hr to form the sprouts.
• Store sprouted buckwheat in the fridge for 2-3 days.

2. For the salad combine all ingredients together. Drizzle on dressing and enjoy!