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.

Recipe

Serves 2
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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.

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.
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