Ingredients
- ⅓ cup buckwheat
- 1 tablespoon sherry, white wine or cider vinegar
- 3 tablespoons extra virgin olive oil
- 4g whole dried chillies (I used arbol and guajillo)
- 1 bunch spring onions (about 5)
- 40g rocket
- ½ cup flat-leafed parsley, finely chopped
- 2 tablespoons orange juice
- ½ cup toasted almonds, roughly chopped
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