1 cup water
1/2 cup buckwheat groats
1 small avocado (peeled, pitted, diced)
5 cherry tomatoes (diced)
1 lime (juiced)
1 tbsp chopped fresh flat-leaf parsley
2 tbsp thinly sliced red onion
1 1/2 tbsp extra-virgin olive oil
1/2 tsp fennel seed
1/2 tsp cayenne pepper
1/4 tsp freshly ground mixed peppercorns
1/4 cup soft goat cheese (crumbled)
In a saucepan, combine the water and buckwheat; bring it to boil. Reduce heat to medium-low, cover the saucepan, and simmer until the buckwheat is firm yet tender to the bite, about 8 minutes. Rinse buckwheat under cold water and drain.
In a large bowl, stir together the avocado, cherry tomatoes, lime juice, red onion, olive oil, parsley, fennel seed, cayenne pepper and mixed pepper until evenly combined. Add buckwheat groats and stir gently; top with goat cheese.