Buckwheat and Peach Salad With French Beans and Balsamic Glaze

Serves: 2
Takes: 20 mins

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.


Each of our recipes comes with carbon emissions numbers for the base ingredients. If you’re unsure why this is the case, checkout out the about page to find out more.

Name Amount KG CO2e
French Beans 100 g 0.031
Almonds 40 g 0.062
Tamari 2 Teaspoon 0.025
Smoked Paprika 1 Teaspoon 0.008
Olive Oil 1 Teaspoon 0.027
Balsamic Vinegar 150 ml 0.362
Unrefined Sugar 2 Tablespoon 0.003
Buckwheat Groats (Toasted) 50 g 0.026
Peaches (Sliced) 2 Peaches 0.172
Basil 4 Sprigs 0.016
Lamb's Lettuce 30 g 0.012

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 21.21km in a modern car.


  • 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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