Use a mortar and pestle to grind together the caraway seeds, peppercorns and rock salt to a fine powder. Use hands to rub into chicken breast along with two tablespoons olive oil. Cover and place in the fridge to marinate for an hour.

Cook the buckwheat in boiling water for 20-30 minutes until tender. Drain, season with a pinch of salt and set aside.

Pour boiling water over the peaches, leave for 10 minutes, drain and set aside to cool.

Place the balsamic vinegar and sugar in a small saucepan and bring to the boil. Reduce to simmer and cook for about 20 minutes until reduced by half. Take off heat and pour into a serving jar to cool.

Heat 1 tablespoon olive oil in a large grill or frying pan over medium heat. Cook the chicken, turning for about 10 minutes or until golden and thoroughly cooked. Set aside until cool enough to handle, then use hands to shred.

To serve, on a large platter arrange the radicchio, buckwheat, celery, parsley, chicken, peaches and walnuts. Drizzle with the balsamic reduction, extra olive oil and sprinkle with salt and pepper.