Bring 1½ cups water to the boil in a medium saucepan. Add buckwheat and reduce heat. Simmer, covered for about 10 minutes or until liquid is absorbed. Stand, covered 10 minutes.
Spread buckwheat over a large plate to cool.
Transfer buckwheat to a large bowl. Add carrot, cucumber, capsicum, onion, apple, kale, mint and pecans.
To make dressing, whisk all ingredients in a small jug. Add to salad and toss well.

For a delicious nutty flavour, stir raw buckwheat in a dry frying pan over a medium-high heat for 5-8 minutes or until it smells toasted and is lightly browned. Cool, then continue with step 1.
Replace kale with baby spinach leaves, if preferred.
To toast pecans, spread over an oven tray and cook in an 180C oven for 5 to 7 minutes until fragrant and a darker shade of brown.