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
This meal is around 87% less polluting than the average UK meal.
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Eating this recipe will save around 2.57 KG CO2e per person.
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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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