Asparagus, buckwheat & edamame salad

Wash the buckwheat, then cook in a pan of salted boiling water according to pack instructions. Meanwhile, bring another pan of salted water to the boil, add the edamame beans and cook for 4 minutes. Add the asparagus and simmer for 4 minutes more, until tender. Drain and rinse under cold water and do the same for the buckwheat.

In a large bowl, toss together the buckwheat, edamame and asparagus. Add the pea shoots and dressing, then toss again until everything is coated. Divide between plates, then scatter over the seed and nut topper and serve.