- Prepare the buckwheat: Soak well-rinsed buckwheat in 3 cups of filtered water for 8 hours, or overnight. Rinse thoroughly & refrigerate until required. For an alternate quick-soak method, place well-rinsed buckwheat in a heatproof bowl or pot with 2 cups of boiling water. Cover and let stand for 20 minutes, then rinse again with cold water.
- Prepare the dressing: Whisk together honey, vinegar, salt, pepper and turmeric in a small bowl. Slowly whisk in olive oil until well combined. Add lemon juice and additional salt & pepper to taste.
- Assemble the salad: Mix the prepared buckwheat, rinsed & drained four bean mix, green beans, beetroot, carrot, spring onions, sultanas and almonds in your serving bowl and coat well with half of the dressing. Toss through mixed greens.
- Serve with leftover dressing on the side.
Store any remaining salad or dressing in the refrigerator for up to 2 days.