Simmer the toasted buckwheat in chicken stock for a really good, deep flavour. When it’s tender, throw in the chicken strips and simmer till cooked. Drain them and add the cinnamon and a most of the pomegranate seeds. Mix really well then leave it to cool. You don’t want it to be too warm or the watercress will go limp and soggy.
Mix the tahini and yoghurt together until smooth and creamy then thin with water and olive oil until has the consistency of double cream and pours easily as a dressing. Season with a little salt and lemon juice to taste.
Add the beetroot crisps to the plate, or you could use fresh if you like. Top with watercress for some green then add the chicken and buckwheat mixture. Dress all over with the tahini dressing, sprinkle over the delicate dill fronds, some more pomegranate seeds and a quick twist of pepper.