Zest and juice the orange into a small pan. Add the raisins. Pop on a low heat and bring to a boil. Simmer for 2 mins till the raisins are plump and juicy. Set aside.

Warm a pan over a medium heat and add the buckwheat. Toast and stir for 2 mins till darkened and nutty. Pour in 250ml boiling water, cover and simmer for 12-15 mins. The buckwheat will absorb the water and become tender. Drain off any excess water and leave to dry.

While the buckwheat cooks, slice the ends from the lettuce and pull apart the leaves. Stop when you get to the smaller, firmer leaves. Finely shred the smaller leaves and set the larger ones aside.

Roughly chop the chervil, leaves and stalks, and the mint leaves. Add a pinch of each to the sheep's cheese and stir in with some salt and pepper. Trim and finely slice the salad onions.

Heat a frying pan. Drizzle in 1 tbsp oil. Tip in the buckwheat with a pinch of salt. Fry for 5 mins, stirring occasionally, till the buckwheat is slightly crispy. Stir in the raisins and their juice. Add the lettuce and most of the salad onions. Season.

Lay the large lettuce leaves on a platter. Scatter the buckwheat salad over the top. Sprinkle over the salad onions and remaining herbs. Dollop on the sheep's cheese to serve.

Goes Well With^ Lettuces are coming into season, and are brilliant cooked on the bbq. Halve or quarter them, rub with seasoning and grill till lightly charred.