Step 1

For labne, place yoghurt in a colander lined with muslin set over a bowl, cover and refrigerate overnight to drain. Season with salt and sumac.

Step 2

Combine grains in a large saucepan, cover with water and bring to the boil, stirring regularly to prevent sticking, then reduce heat to low and simmer until tender (25-30 minutes). Drain, rinse, then cool on a tray until needed.

Step 3

For orange dressing, heat orange juice in a saucepan over medium-high heat and reduce until thickened and sticky (10-15 minutes). Strain into a bowl and cool (15 minutes). Slowly whisk in oil until emulsified, season with salt and add vinegar and extra orange juice and pulp.

Step 4

Mix grains with almond, spring onion, kale and herbs, toss with orange dressing and season with salt to taste. Transfer to serving bowls then top with a spoonful of labne and puffed buckwheat.