You could make this salad with uncooked peaches but frying really coaxes out their delicious juices.
Put the buckwheat in a dry lidded pan and toast over a medium heat until aromatic. Add
Whisk together the dressing ingredients.
Combine the buckwheat, onion and beans and toss with half of the dressing. Carefully fold through the peaches, almonds and enough of the remaining dressing to coat. Taste for seasoning and serve immediately.
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