Puffed Buckwheat
To complete the dish
300g buckwheat 1.5 litre sunflower oil Sea salt and black pepper
4 tbsp. labneh Puffed buckwheat 2 wedges of the preserved lemon (rinsed in cold water and finely chopped) Selection of shoots (pea, cress, sprouted alfalfa, ground elder, cleavers) 100ml extra virgin olive oil Juice of 1 lemon Salt and black pepper
Preheat the oven to 80C or the lowest possible gas mark. Boil the buckwheat in water for around 15 minutes until tender. Drain well and spread out on a tray in a single layer. Put into the oven to dry completely. This may take up to 4 hours. Every half hour or so stir the buckwheat to ensure even drying. It is a lengthy process, which can also be done in a dehydrator. The results, though, are fantastic. When the buckwheat’s totally hard and dry, heat the oil in a deep heavy-based pan to 180C. Carefully fry in batches for no more that 10 seconds. I recommend cooking a little batch first to get a feel for it. When you are happy with the crunchiness of the grain, drain onto kitchen paper and season immediately with salt and pepper. When all the buckwheat is done it can be stored in an airtight container and will remain crisp for 2 weeks.
Spread a layer of the labneh onto the plate and sprinkle with the buckwheat. Now arrange the shoots on top. In a small bowl combine the preserved lemon, olive oil and lemon juice. Correct the seasoning and spoon over the shoots.