Tip the buckwheat into a pan and sprinkle in a little salt. Pour in 150ml boiling water and bring to the boil. Simmer for 15 mins, or till tender. Drain well and rinse with cold water to cool.
While the buckwheat simmers, halve the tomatoes. Cut the pepper into 1cm-thick slices - flick out the seeds and discard the stem when you get to it. Trim and slice the courgettes on the angle into 1cm slices. Peel and slice your garlic.
Set a large frying pan over high heat. Swirl in 1 tbsp oil then add the veg, garlic the and cumin seeds. Cook for just a min or two, till just warm and lightly charred. Tumble onto a large serving platter.
Add the bean sprouts and cooled buckwheat. Gently mix through the warm veg. Dust the turmeric and a pinch of salt and pepper over the top. Grate the lime zest over. Squeeze a good bit of lime juice over the top. Gloss with 1 tbsp olive oil.
Roughly chop the coriander leaves and sprinkle over the top to serve.