Tip the buckwheat into a pan on a medium heat. Toast for 2 mins till nutty. Pour in 150ml boiling water. Cover and bring back to the boil, then turn the heat down and simmer for 12-15 mins.

Meanwhile, trim the tops off the aubergines and cut them into bite-sized chunks.

Warm a large dry frying pan over a medium-high heat. Scatter in the peanuts and toast for 2-3 mins, tossing frequently, till browned. Tip the toasted peanuts into a sturdy bowl and crush roughly with the end of a rolling pin, jam jar or pestle.

Return the frying pan to the heat and add 1 tbsp oil. Slide in the aubergine pieces and sprinkle in a pinch of salt and pepper. Fry for 15 mins, stirring occasionally, till softened and golden brown.

While the aubergines are cooking, trim any thick stalks away from the spring greens and thinly shred the leaves. Tip the greens into a large bowl.

Peel and finely chop or grate the garlic and ginger into a bowl. Stir in 1 tbsp oil.

When the aubergines are tender, reduce the heat of the pan to low. Add 1 tbsp tamarind paste and 2 tbsp honey. Stir to glaze the aubergine chunks.

Scatter the buckwheat into the bowl with the spring greens and pour over the garlic and ginger dressing. Add the peanuts and toss. Divide the salad between a couple of plates and serve topped with the glazed aubergines.