Buckwheat & mint salad with adjica - Rest Less

Ingredients

• 300g buckwheat
• 600ml vegetable or chicken stock
• A few sprigs of thyme
• Sea salt flakes
• Black pepper
• 1 lemon, juice only
• 150g cooked buckwheat
• 50g peas, frozen or fresh
• 50g broad beans, frozen or fresh
• 50g lettuce
• 100ml rapeseed or olive oil
• 25g spearmint, stalks and all, a few leaves reserved
• 1 green chilli
• 1 garlic clove, peeled and chopped
• A pinch of Maldon sea salt