Heat the oil in a heavy-bottomed pan over high heat until it just begins to smoke.
Carefully add the capers and vadouvan spices. Stand back as the oil may splatter.
Let the mixture cook for 5 minutes, stirring occasionally, until the capers are crispy and the spices are fragrant.
Remove from heat and add the dried cranberries, lemon zest, pumpkin seeds, sesame seeds and buckwheat.
Stir everything together while still warm so the flavours meld.
Let cool to room temperature. The salsa will become crunchier as it cools.
Store in an airtight container at room temperature for up to 1 week.
Spoon over the stuffed eggplant, hummus or any dish that needs texture and brightness.
