1. Set oven to 200ºC.
Place buckwheat in a saucepan and cover with water. Bring to the boil and simmer for 15-20 minutes, or until tender but still firm. Drain and rinse.

2. Dice or wedge beetroots. Slice capsicum. Toss separately on a lined oven tray with 1 tbsp oil, 2 tsp cumin, salt and pepper. Roast in the oven for 20 minutes, or until tender.

3. Combine orange zest and juice with 3 tbsp olive oil, and 1 1/2 tbsp vinegar and 2 tbsp soy sauce.

4. Thinly slice kale leaves. Toss with 2 tbsp dressing and use your hands to scrunch until softened. Trim and slice snow peas. Roughly chop almonds.

5. Toss cooked buckwheat, beetroot, vegetables, almonds and smoked tomatoes (to taste) together with dressing. Season to taste with salt and pepper. Divide between plates and serve.

Notes:
Scrunching the kale tenderises it, making it sweeter and easier to eat.

Buckwheat 1 packet (200g)
Beetroots 3
Yellow capsicum 1
orange 1
kale 1/2 bunch
Snow peas 1/2 punnet (125g)
Almonds 1 packet (130g)
smoked tomatoes 1 tub (360g)

From your pantry:
oil (for cooking + olive), salt, pepper, red wine vinegar, soy sauce (or tamari), ground cumin