Green Bean And Buckwheat Salad

Based on Ottelenghi’s recipe

Ingredients:

¾ lb green beans, ends trimmed and cut in half

½ cup buckwheat groat

¼ cup tarragon leaves, rough chopped

¼ cup mint leaves, rough chopped

1 lemon, juiced and zested

1 red onion, cut into ½” slices

2 tablespoons olive oil

1 teaspoon salt

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. 

Toss the red onion in oil and salt and roast for 15 minutes. 

Bring a medium pot of water to a boil. 

Add the buckwheat groats and boil 8 minutes.

Add the green beans and boil 5 minutes more. 

Drain the buckwheat and green bean and let stand in the colander until room temperature. 

Toss together the cooked groats, green beans, roasted onion and herbs. 

Serve with a squeeze of lemon juice and sprinkle of zest on top.