1. Bring stock/water to the boil in a medium saucepan and then pour in buckwheat.
2. Simmer for 10-15 minutes until buckwheat is soft and cooked through but not mushy (if you haven’t pre-soaked your buckwheat it will take 15 minutes).
3. Slice chorizo and heat coconut oil in a frying pan. Cook chorizo for a few minutes in a hot pan until just beginning to brown.
4. Drain buckwheat, set aside to cool and then stir through all other ingredients and top with sliced chorizo.
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