Created by ImPat on February 11, 2019
Step 1: Preheat your oven to 200C.
Step 2: Cut the radishes into quarters and lay them flat on a baking tray and drizzle with olive oil and honey, and sprinkle with salt and roast for about 20 minutes, or until the radishes blister and char a little in some places though they should still have some bite and then remove from the oven and set aside to cool.
Step 3: Fill a medium sized saucepan two thirds full with water and place over a high heat and bring to rapid boil and ad the buckwheat and bring back to the rolling boil and cook for no more than 3 minutes and then pour the buckwheat into a colander and rinse under cold, running water and then drain thoroughly and then scoop into a salad bowl or platter.
Step 4: Add the remaining ingredients to the buckwheat, toss and season to taste and top with the honey radishes, and some extra pomegranate seeds and micro herbs if you wish.
Step 5: Can be eaten warm of cold.