Cover the buckwheat with water and cook for 15 minutes, then lower to a medium heat and simmer for 10 minutes. Meanwhile, peel the tangerines and remove all of the inner white pigment, cut each segment in half. Half the pomegranate and remove the seeds.
Blend the fruit juices together with mustard, honey, oil, vinegar, salt and pepper. Clean parsley leaves and roughly chop. Finely chop onions. Add the dressing to the cooled buckwheat and allow to sit for 15 minutes.
Toss lettuce leaves in a bowl with the soaked buckwheat, fruit and dressing. Scatter goat’s cheese on top and serve.
Vegetable brothVegetable broth