1. Place the buckwheat in a dry sauté pan and toss over medium-high heat for 2 - 3 minutes, until it starts to smell toasty. 

2. Cover well with hot water and a pinch of salt. Bring to a boil. 

3. Cook until just tender, about 8 minutes. 

4. Drain and refresh in cold water then drain well.

5. Use a vegetable peeler to slice thin strips off the courgette, working your way around the core. Discard the core in your compostable bin.

6. Cut the asparagus into thin strips on the diagonal. Place in a large bowl with the courgettes, diced apple and pear, and buckwheat. 

7. Whisk the oil, lemon juice, and garlic together and season. Pour over the salad and gently turn to combine.

8. Transfer to a shallow serving dish. Crumble your goat's cheese and scatter (as much or as little as you want!) over the salad. Drizzle with a little extra olive oil, the lemon zest, and a grind of pepper. 

9. Top it all off with some chopped walnuts and it’s ready to serve.