- 1.
Peel and finely chop the shallots. Peel and grate the garlic and ginger. Trim and peel the carrots. Finely chop them.
- 2.
Place a pan over a medium heat. When warm, drizzle in 1 tbsp oil. Add the shallots and carrots and fry for 3 mins till just soft. Add the ginger and garlic. Cook for 1 min.
- 3.
Pour the buckwheat into the pan and cover with 400ml boiling water. Bring to the boil and simmer for 15-17 mins till just softened but with a slight bite. Add a splash more water during cooking if needed.
- 4.
Warm a frying pan over a medium heat. When hot, tip in the walnuts. Toast for 2-3 mins till darkened and nutty smelling. Pour in the honey and cook for 1 min till bubbling. Tip onto a plate.
- 5.
Check the buckwheat is cooked. Drain any remaining water. Add half the spinach and fold through till it’s just wilted. Add the chopped dates and half the honeyed walnuts.
- 6.
Taste and season the buckwheat. Add a pinch or two of cayenne pepper. Spoon into warm bowls. Top with the sliced radishes, spinach and walnuts. Dollop on the yogurt. Sprinkle over a little more cayenne and serve with lemon wedges
- 7.