Step 1

Preheat oven to 350° Fahrenheit (175° Celsius). Prepare a rimmed baking sheet with parchment paper.

Step 2

In a small bowl, toss buckwheat with olive oil and 1/4 teaspoon salt. Spread on baking sheet and place in oven.

Step 3

Roast for 15-16 minutes, until buckwheat is a deep golden colour, stirring half way through cooking as the edges will roast faster than the middle. Remove from oven and set aside.

Step 4

Meanwhile, mix up the dressing. Add the cashew butter, lime juice, water, ginger, sesame oil, maple syrup, salt and chile flakes to a wide mouthed jar and blend with an immersion blender until smooth.

Step 5

To assemble, arrange the snap peas, buckwheat and mint in a shallow serving dish. Drizzle with dressing and serve.