Griddled fennel with anchovies, quail eggs and buckwheat

Method

1. Toast the buckwheat in a dry frying pan over a medium-high heat, stirring often, for 5-10 minutes until dark golden and nutty. Set aside.
2. Cook the quail eggs for 2 minutes in boiling water, then cool in a bowl of iced water. Peel, then set aside.
3. Slice the fennel thickly lengthways, then brush with olive oil. Griddle until charred but not soft, then set aside.
4. Make the dressing by whisking together the mustard, lemon juice and extra-virgin olive oil. Season with salt and pepper and put in a jam jar.
5. To serve, put the griddled fennel in a dish and top with the quail eggs, halved, and the anchovy fillets. Garnish with the toasted buckwheat and any fronds from the fennel, then drizzle with the dressing.