How to Make It
Preheat oven to 350°F. On a rimmed baking sheet, toss buckwheat with 1 tablespoon oil, ½ teaspoon salt and several grinds black pepper. Toast buckwheat, stirring and rotating baking sheet once halfway through, until slightly darkened, 18 to 20 minutes. Let cool.
In a large bowl, toss kohlrabi, carrots, apple, dill, vinegar, toasted buckwheat, ¼ cup pecorino, and remaining 2 tablespoons olive oil. Season with ¼ teaspoon salt. Top with dill and remaining ¼ cup pecorino. Drizzle with olive oil and vinegar, if desired.