Buckwheat Tabbouleh with Roasted Young Turnips and Crunchy Radishes

Name: Buckwheat Tabbouleh with Roasted Young Turnips and Crunchy Radishes
Ingredients: For the Tabbouleu; • 1 cup buckwheat (kasha), rinsed, well dried and toasted in a non-stick pan for two minutes; • 2 cups homemade or low-sodium purchased chicken stock; • 1 stalk lemon grass, washed, cut in 3 sticks and smashed with a back of a knife; • 1 nub (about 2-inches) peeled fresh ginger; • 1/2 teaspoon kosher salt; • 3 tablespoons olive oil, divided; • 1 bunch young turnips, washed and sliced in 1/4-inch rounds; • 3 smoked sausages of your choice, casing removed and cut in 1/2-inch rounds(optional); • 1/2 onion, diced; • 2 garlic cloves, minced; • 1/2 of a large bell pepper, seeded and sliced in strips; • Kosher salt and freshly ground black pepper; • 6 radishes, washed and thinly sliced; • 2-3 spring onions white and green parts, thinly chopped; • 1/4 cup dill sprigs for garnish; For the vinaigrette; • 2 teaspoons orange zest; • 1/3 cup fresh orange juice; • 1/4 cup fresh lime or lemon juice; • 1/2 cup olive oil; • 1 jalapeño pepper, seeds and membranes removed, diced; • 2 tablespoons chopped fresh dill; • Kosher salt and freshly ground black pepper to taste