Rinse and cook the buckwheat according to package instructions (usually 1 portion of buckwheat to 2 portions of water, ready in about 12-15 minutes).
Combine the dressing ingredients, stir and set aside.
In a griddle pan grill the pineapple slices (3-4 minutes on each side, enough to get nice markings on the pineapple) and the halloumi (2-3 minutes on each side).
For individual portions use 2 tablespoons of the buckwheat with 1 slice of pineapple and 1-2 slices of halloumi. Garnish with watercress and drizzle with the dressing. Alternatively chop up the ingredients and stir to combine.
See the post for tips on prepping the buckwheat, pineapple and halloumi.