Buckwheat and Peach Salad With French Beans and Balsamic Glaze
Is there anything that screams sun more than peaches? This wonderful salad is both tart, sweet and crunchy, a sheer delight.
When to eat
I recommend eating this dish from July till mid October. You’ll get the sweetest of the European peaches at that time of the year.
Buckwheat and Peach Salad With French Beans and Balsamic Glaze
Is there anything that screams sun more than peaches? This wonderful salad is both tart, sweet and crunchy, a sheer delight.
This meal is around 87% less polluting than the average UK meal.
Eating this recipe will save around 2.57 KG CO2e per person.
That’s equivalent to the emissions produced driving 21.21 KM in a modern car.
How do I calculate this?Ingredients
- 100 g French Beans
- 40 g Almonds
- 2 Teaspoon Tamari
- 1 Teaspoon Smoked Paprika
- 1 Teaspoon Olive Oil
- 150 ml Balsamic Vinegar
- 2 Tablespoon Unrefined Sugar
- 50 g Buckwheat Groats (Toasted)
- 2 Peaches (Sliced)
- 4 Sprigs Basil
- 30 g Lamb’s Lettuce
Instructions
- Preheat the oven to 180C (fan)/160C (non-fan)/ gas mark 4. Coat the almonds in tamari, smoked paprika, olive oil and a pinch of sea salt. Pop these on a roasting tray and roast for 8-10 minutes, until deep golden. When done set aside to cool.
- In another roasting tray, add the washed and dried buckwheat groats. Coat in a drizzle of olive oil and allow these to roast in the oven for 10 mins until they just being to pop.
- Meanwhile, make the balsamic glaze by heating the vinegar in a small saucepan and letting it simmer for 5 minutes before adding the sugar. Carry on letting this bubble and reduce for another 3-5 minutes. You want this to reduce by half. Set aside to cool.
- Blanche the green beans in boiling water for 3 minutes before plunging into cold water. Set aside.
- Assemble salad by adding the sliced peaches to the basil, lettuce, drained beans, buckwheat and almonds. Toss and serve drizzled with the balsamic glaze.