Heat your oven to 200°C/Fan 180°C/Gas 6. Scrub and trim the beetroot and cut each one in to equal-sized wedges (you don't need to peel them). Tumble on to a baking tray and drizzle over 1 tbsp olive oil. Season and toss to coat in the oil. Roast for 35 mins.

While the beetroot roast, peel and finely chop the onion. Peel and trim the carrot and trim the celery, then finely dice them.

Heat a medium pan over a medium-low heat. Tip in the buckwheat and toast for 3-4 mins, stirring, till darkened and nutty smelling. Tip into a bowl. Set the pan back on the heat and pour in ½ tbsp olive oil. Add the onion, celery and carrot with a pinch of salt. Cook and stir for 5 mins till softened.

Stir the buckwheat back into the pan. Carefully pour in 350ml boiling water (the water may bubble and hiss as it hits the hot pan). Pop on a lid. Simmer for 12-15 mins till the buckwheat is tender – it should still have a slight bite. Drain off any excess water and keep the buckwheat in the pan. Pop on a lid to keep warm and set aside.

While the buckwheat simmers, finely shred the kale, discarding any thick cores. Zest and juice the lime.

Peel and grate the garlic clove into a small bowl and stir in 1 tbsp balsamic vinegar.

When the beetroot has cooked for 35 mins, remove it from the oven. It should be tender when pierced with a fork. Pour over the garlic and balsamic mixture. Toss to coat the beets. Return to the oven for 5 mins.

Place a pan or wok on a high heat. Pour in ½ tbsp olive oil and add the kale. Stir fry for 3 mins till the kale is slightly browned at the edges. Add the lime juice and zest and stir fry for 1 min.

Spoon the buckwheat into warm bowls. Top with the zesty kale and balsamic beets. Crumble ¼ of the pack of feta over each bowl. Serve straight away.