- 1½ cups buckwheat
- ¼ cup olive oil
- 1 bunch fresh mint, stemmed and chopped (about ½ cup)
- 3 cloves garlic, smashed, peeled and minced (about 1 tablespoon)
- 2 red bell peppers, cored, seeded, deribbed, and cut into ¼-inch dice (about 2 cups)
- 2 jalapeno peppers, seeded and cut into 1/3-inch dice (about 2 cup)
- 1 bunch scallions, trimmed and cut across into 1/8-inch rings (about 1½ cups)
- 2 tablespoons fresh lemon juice (from about two lemons)
- Kosher salt
- Freshly ground black pepper
- Bring 3 cups water to a boil in a medium saucepan over high heat. Add the buckwheat, reduce the heat to simmer, and cover. Let cook for 8 to 9 minutes, until tender.
- Drain and toss the buckwheat with the olive oil to coat. Stir in the remaining ingredients, seasoning with salt and pepper to taste.