Take buckwheat in a saucepan. Fill with water – up to two fingers above the buckwheat. Start boiling over high heat. In a controlled manner, boil buckwheat until it is tender.
Drain boiled buckwheat and pass it through the cold water.
Chop spinach into finger thickness.
Wash radishes. Slice them thinly without peeling. You will get thin and round radishes.
Divide the goat cheese in any way you want.
Squeeze the lemon into a bowl.
Take the cooled buckwheat into a mixing bowl. Add 1 tbsp of pomegranate sour and 1 tbsp olive oil and stir.
Add all the ingredients that you cut/chopped into the mixing bowl. Add the remaining pomegranate sour and lemon juice. Adjust salt – pepper.
You can decorate your Spinach Buckwheat Salad with mandarin, mulberry and almonds.