2.Place the sweet potato, red capsicum, tomatoes and oil onto a roasting tray. Rub the oil over the vegetables and season with sea salt and freshly ground black pepper. Toss to coat. Bake in the oven for 40 minutes.
3.Place the buckwheat and water into a deep, lidded frying pan; bring to the boil and cover with lid. Reduce heat and simmer for 5-6 minutes.
4.Remove from heat; rest for 10-15 minutes. Loosen grains with a fork, then stir through the celery, lemon juice and fresh herbs.
5.Divide the roast vegetables among four warm plates and spoon over the flavoured buckwheat. Drizzle with a little extra virgin olive oil.