• 140 g (5 oz) buckwheat, rinsed
• 4 tablespoons olive oil
• 1 onion, thinly sliced
• 1 tablespoon chopped oregano
• 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

For the Dressing

• 1½ tablespoons balsamic vinegar
• 75 ml extra virgin olive oil
• 1½ tablespoons agave nectar
• sea salt flakes
• freshly ground black pepper

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 buckwheat should be tender and the water absorbed. Fluff with a fork and spread out on a large plate to cool and dry out.

Meanwhile, heat 2 tablespoons of the olive oil in a frying pan and cook the onion for 5 minutes. Add the oregano and fry for 2 minutes more. Transfer the onion to a small bowl, wipe the pan clean and add the remaining olive oil. Cook the peaches until soft and starting to colour on both sides.

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.