Bring plenty of water to a boil in the saucepan. Add the buckwheat and cook for 8 minutes.

Toast the pine nuts in the frying pan.

Wash and sort through the purslane. If purslane is bruised or left too long, it quickly becomes slimy. This is not such a problem if you cook it afterward, but for a salad, you want the freshest, tastiest shoots. Leave to drain.

Cut the nectarines into pieces and the radishes into thin rounds. Shave the Pecorino using a mandoline. Alternatively, use a grater or cheese slicer (the latter will produce slightly thicker slices).

Rinse the buckwheat under cold water immediately after cooking and leave to drain. If possible, pat it dry as well, although many grains will stick if you use paper towels. A clean tea towel works too. You can also cook it a little further in advance. For example, cook it in the morning, then simply mix everything together in the evening.

Mix the honey-flavored sweetener, oil and mustard into the buckwheat. Toss the purslane, nectarine and radishes with the buckwheat.

Divide among plates. Sprinkle with pine nuts and cheese.