Recipe: Beet, Blackberry and Buckwheat Salad

Ingredients

• 1 large or 2 medium beets
• Olive oil, for drizzling
• 1 tsp salt
• ½ tsp pepper
• 1 handful hazelnuts
• ½ cup dried buckwheat
• 1 cup fresh blackberries
• 1 big handful fresh mint leaves, roughly torn
• 1 cup labneh or plain Greek yogurt
• Lemon zest, to serve
• 1 tbsp red wine vinegar
• 1 tsp dark brown sugar
• ½ tsp salt
• 3 tbsp olive oil