Grilled Vegetable & Buckwheat Salad

Soak the buckwheat for 5 minutes in cold water, then drain.

Add the buckwheat and pour 400ml of the Knorr Vegetable Stock. Bring to the boil, then turn down the heat and cover. Simmer over a low heat for 10-15 minutes until the buckwheat is cooked and the liquid has been absorbed. If additional cooking is needed, add more stock and cook for a few more minutes.

Whilst the buckwheat is cooking, add the oil, courgettes and spring onions to a pan and season with pepper. Cook until the vegetables have softened.

To make the dressing, whisk all the ingredients together.

To serve, make a bed of watercress, adding the buckwheat and vegetables then drizzle the orange dressing.