UK Independent

Ingredients

2 sticks of rhubarb

1 lemon

1 tsp + 1 tbsp honey

2 shallots

2 garlic cloves

a thumb of ginger

2 carrots

150 g buckwheat

35 g walnuts

a bunch of radishes

50 g Medjool dates

100 g baby leaf spinach

a pinch of cayenne pepper

150 g yogurt

sea salt

1 tbsp olive oil

400 ml boiling water

freshly ground pepper

Method

Thinly slice the rhubarb. Add a pinch of salt and scrunch. Squeeze over the juice from half the lemon with 1 tsp honey. Leave to pickle.

Peel and finely chop the shallots. Peel and grate the garlic and ginger. Trim and peel the carrots. Finely chop them.

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.

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.

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.

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.

Taste and season the buckwheat. Add a pinch or two of cayenne pepper. Spoon into warm bowls. Top with the pickled rhubarb, sliced radishes, spinach and walnuts. Dollop on the yogurt. Sprinkle over a little more cayenne and serve with lemon wedges.

abelandcole.co.uk