Preheat your oven to 200C / Fan 180C / Gas 6.
Pour the buckwheat into a pan and cover with 300ml boiling water. Sprinkle in a pinch of salt, return to a simmer, cover with a lid and cook for 8-10 mins, till the grains are al dente. Drain if necessary and allow to cool slightly.
Cut the pear into wedges, slicing out the core. Trim the french beans and scatter both onto a roasting tin. Toss with 1 tbsp oil and a pinch of salt and pepper. Slide into the oven and roast for 12 mins.
Zest the orange into a small bowl and squeeze in the juice. Whisk in 1 tbsp oil and a little salt and pepper to form a dressing.
Trim the courgette and use a vegetable peeler to form long, thin ribbons. Tumble into a large bowl and toss in the cooked beans and pear, buckwheat, peppery salad leaves and crumbled perl las cheese. Fold in the orange dressing.
Pile the salad onto plates and serve.