Tropical Fruit with Crunchy Buckwheat

For the salad: Rinse buckwheat in a sieve under running water. Add to a pot and boil with 1 cup of water and 1 pinch of salt. Cover cook for about 20 minutes, until water is fully absorbed. Pour buckwheat in a colander, rinse and drain thoroughly.

Heat oil in a pan and fry buckwheat until crunchy, lightly salt. Rinse lettuce and spin dry. Peel and slice banana. Peel orange and separate segments. Carefully remove white skins with a sharp knife. Collect residual juice and squeeze out remaining orange peel.

Peel mango and cut flesh into columns.

For the dressing: Combine vinegar, orange juice, salt, pepper and olive oil.