Tip the buckwheat into a pan on a medium heat. Toast for 2 mins, then carefully pour in 250ml boiling water. Cover and bring back to the boil, then turn the heat down and simmer for 12-15 mins till tender.

While the buckwheat cooks, trim the cucumber and halve it lengthways. Scoop out the seeds using a teaspoon and discard them. Chop the cucumber into 1-2cm dice. Slide into a large bowl. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop the chilli. Peel the garlic and the ginger and finely grate or chop them. Add the chilli, garlic and ginger to the cucumber. Use the end of a rolling pin to bash the cucumber a little, till slightly crushed.

Slice the radishes off their leaves, give the radishes a rinse and shake dry. Finely slice the radishes, then add them to the cucumber. Spoon in 2 tbsp tamari. Squeeze in the lime juice. Stir in 1 tbsp oil and a pinch of pepper. Set aside for 4-5 mins so the flavours can mingle.

Meanwhile, warm a dry frying pan to a medium heat. Scatter in the sesame seeds and fry for 2-3 mins, tossing frequently, till the seeds are golden and smell nutty. Tip into a small bowl and allow to cool slightly.

Drain the cooked buckwheat and rinse with cold water. Shake dry, then tip into the bowl with the cucumber. Add the sesame seeds and stir.

Separate the lettuce leaves and fan out onto plates or a large platter. Scoop the smacked cucumber salad into the lettuce leaves and serve.