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["In a medium saucepan on medium heat bring chicken stock, lemon grass, ginger and 1/2 teaspoon of salt to a simmer; turn of the heat, cover and let steep for 15 minutes; then using a slotted spoon remove and discard the lemon grass and ginger.", "Bring the chicken stock back to boil, add the toasted buckwheat groats. When it comes back to boil, cover tightly with a lid, lower the heat to medium; cook for 5 minutes, turn down the heat to low and cook for another 10 minutes. It is extremely important not to raise the lid, not to stir, not to disturb
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While buckwheat is cooking, toss turnip slices and 2 tablespoons oil in a medium bowl to coat. Season with salt and pepper. Spread turnip slices out in a single layer on a rimmed baking sheet. Roast until turnip is crisp-tender, about 15 minutes. Let turnip cool on baking sheet.", "Coat the bottom of a large heave bottomed skillet with 1 tablespoon of oil, heat on medium flame, add sausages and cook until lightly browned, about 5 to 7 minutes, remove to a plate. Add onion, garlic and pepper strips; season with some salt and pepper and cook, stirring until the vegetables are just softened for about 6 to 8 more minutes.", "Whisk orange juice, lime juice, the diced jalapeno pepper, dill, and zest in a medium bowl. Gradually whisk in 1/2 cup oil; season orange vinaigrette with salt and pepper to taste.", "Transfer the buckwheat to a large bowl; add roasted turnip, along with any accumulated juices on baking sheet. Add sausages, the sauteed onion, garlic and bell pepper, half of radishes, spring onions, and 1/4 cup dill sprigs. Drizzle 1/2 cup orange vinaigrette over and toss to coat; taste and season with salt and pepper, if needed. Arrange salad on a large platter.", "Scatter remaining radishes, and some dill sprigs over salad. Pass remaining orange vinaigrette alongside for drizzling over. Enjoy."]
