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1.Boil the buckwheat with a stock cube for added flavour, remove from bags and allow to cool down.
2. Roast root vegetables (cut into thick wedges), garlic, half the fennel, red onion, rosemary, chilli flakes and seasoning in olive oil 180 degrees oven for approx. 1 hour. (shake up every 15 mins.)
3. Remove veg from oven and drain them in a seive retaining the oil. Allow to cool slightly.
4. Take roast veg oil and season with a splash of lemon juice. Pour over the buckwheat and add the roast vegetables. Mix well.
5. Cut the apples into quarters and cut into thin matchsticks (including peel). Thinly slice remaining fennel and place in a bowl with remaining lemon juice as you go. Add to salad and mix.
6. Chop mint and walnuts and add to salad with chilli seed mix - mix.
7. Season to taste and finally add crumbled feta cheese on top. Serve chilled or grilled before serving.
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