Buckwheat, Zucchini, Grilled Peaches & Goat’s Cheese Salad

INGREDIENTS:

• ¾ cup buckwheat
• 1 ½ cups boiling water (for cooking buckwheat)
• 2 small zucchinis, thinly sliced
• 3 flat peaches (corrected from flatto peaches)
• 100g green beans
• 2 Tbsp almonds, toasted
• ½ cup fresh basil, tor
• 1 Tbsp honey
• Pinch of chilli flakes (corrected from chili)
• Salt & pepper
• 100g goat’s cheese
• 2 Tbsp olive oil (for cooking)

INSTRUCTIONS:

1. Cook the buckwheat:

Rinse the buckwheat under cold water. Add to a pot with 1 ½ cups boiling water, bring to a boil, then reduce to a simmer. Cook for 25-30 minutes until tender. Drain any excess water and set aside to cool.

2. Prepare the vegetables:

Slice the zucchinis lengthwise into thin strips.

Cut the peaches into slices, removing the stone.

Trim the ends off the green beans.

3. Blanch the green beans:

Bring a pot of water to a boil. Add the green beans and cook for 2-3 minutes. Drain and transfer to a bowl of cold water to stop the cooking. Set aside.

4. Grill the zucchini & peaches:

Heat a large griddle or frying pan over medium heat. Drizzle the zucchini with 1 Tbsp olive oil, season with salt and pepper, and grill for 2-3 minutes per side. Cook in batches if needed.

Add the peach slices to the pan, drizzle with 1 Tbsp olive oil, and grill for 2-3 minutes per side until lightly charred. Remove, toss with honey and chilli flakes, and set aside.

5. Make the dressing:

Whisk together olive oil, lemon juice, honey, crushed garlic, and Dijon mustard. Season with salt and pepper.

6. Assemble the salad:

In a large bowl, toss the cooked buckwheat with half of the dressing, seasoning with salt and pepper. Add the grilled zucchini, peaches, and green beans. Crumble over the goat’s cheese, sprinkle with toasted almonds and fresh basil. Drizzle with the remaining dressing and toss gently.

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