- 150g buckwheat
- 1 tbsp honey
- 1 lemon
- 2 shallots
- 2 garlic cloves
- A thumb of ginger
- 2 carrots
- 35g walnuts
- A bunch of radishes
- 50g medjool dates
- 100g baby leaf spinach
- A pinch of cayenne pepper
- 150g yogurt
- 1 tbsp olive oil
- 400ml boiling water
- Sea salt
- Freshly ground pepper
- Pan
- Frying pan
- 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.
- Tip
Better beleaf it
Radish leaves are spicy and full of vitamin C. Shred them and add to this dish, or blitz with pine nuts, garlic, some grated vegetarian hard cheese and olive oil to make a spicy pesto for pasta.