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.