Absolutely love this ‘Buckwheat & French Bean Salad’, inspired from Ottolenghi’s ’Simple’ cookbook. Super fresh & easy! What’s your favourite summer salad? ☀️🥗📚
Absolutely love this ‘Buckwheat & French Bean Salad’, inspired from Ottolenghi’s ’Simple’ cookbook. Super fresh & easy! What’s your favourite summer salad? ☀️🥗📚
Method: Preheat oven 200C. Prepare veg as stated. Mix red onions onto baking tray & cook for 20 mins. Remove and allow to cool. Boil medium sized pan of water and add buckwheat, cook for 8 mins. Add the beans and cook for further 5 mins, until both are al dente. Strain and set to cool, then mix all ingredients together, including the fresh mint. Mix the sauce together. Serve up and sprinkle with chillies to garnish.
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Recipe & video here, if anybody is interested… https://youtu.be/QsSNdX4z1xI
INGREDIENTS (Serves 4).
2x (300g) red onion (2cm wedges).
3-4 garlic cloves (sliced).
90-100g buckwheat.
350-400g french beans (trimmed).
5g mint leaves (roughly chopped).
5g tarragon leaves (roughly chopped).
1 tsp chilli flakes (urfa or regular).
SAUCE.
100g plant based yoghurt.
1 garlic clove.
2tsp lemon juice.
1/4 tsp dried mint.
Method: Preheat oven 200C. Prepare veg as stated. Mix red onions onto baking tray & cook for 20 mins. Remove and allow to cool. Boil medium sized pan of water and add buckwheat, cook for 8 mins. Add the beans and cook for further 5 mins, until both are al dente. Strain and set to cool, then mix all ingredients together, including the fresh mint. Mix the sauce together. Serve up and sprinkle with chillies to garnish.