Peach, Bean & Almond Salad

Name: Peach, Bean & Almond Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves: 2–4
Ingredients: 1½ tablespoons balsamic vinegar; 75 ml extra virgin olive oil; 1½ tablespoons agave nectar; sea salt flakes; 400 g (14 oz) firm ripe peaches, halved, stones removed and sliced; 200 g (7 oz) green beans, blanched and refreshed in cold water; 60 g (2¼ oz) toasted sliced almonds; 140 g (5 oz) buckwheat, rinsed; 4 tablespoons olive oil; 1 onion, thinly sliced; 1 tablespoon chopped oregano; freshly ground black pepper

Preparation info

Serves:
2–4

Difficulty
Easy
Ready in
40 min

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

You could make this salad with uncooked peaches but frying really coaxes out their delicious juices.

Ingredients

140 g (5 oz) buckwheat, rinsed
4 tablespoons olive oil

Side dish
Gluten-free
Vegan

Method

Put the buckwheat in a dry lidded pan and toast over a medium heat until aromatic. Add 350 ml (12 fl oz) water, bring to the boil and reduce the heat to low. Cover and simmer for about 18 minutes – the buc