Cook the buckwheat according to instructions on the packet and set aside.
While the buckwheat is cooking, warm the olive oil in a medium saucepan. Add the onions and garlic, stir to coat with the oil, then cover the pan and leave to cook gently for 10 minutes, or until very tender. Add a splash of water if they start to dry out.
Stir the balsamic glaze into the pan, let it bubble, then remove from the heat.
Add the buckwheat, broad beans, lemon juice, beetroot, parsley and salt and freshly ground black pepper to taste.
Serve on a bed of salad leaves and garnish with more broad beans and balsamic glaze.
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