Buckwheat and French bean salad by Ottolenghi

Name: Buckwheat and French bean salad by Ottolenghi
Cuisine: European, British
Ingredients: 2 red onions, cut into 2cm wide wedges (300g); 2 tbsp olive oil; 90g buckwheat; 350g French beans, trimmed and chopped in half; 5g mint leaves, roughly chopped; 5g tarragon leaves, roughly chopped; 1 tsp Urfa chilli flakes (or ½ tsp of regular chilli flakes), to serve; salt; 100g Greek-style yoghurt; 1 small garlic clove, crushed; 1 tbsp olive oil; 2 tsp lemon juice; ¼ tsp dried mint

5 steps

This is either lovely as it is, or served along with some pan-fried salmon. It’s quick to make – less than half an hour if you get the various elements all cooking at the same time – but can also be prepared in advance, if you like. All the elements can be made a day ahead and kept separately in the fridge, ready for the dish to be assembled before serving.

Updated at: Fri, 16 Aug 2024 12:25:47 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories247.9 kcal (12%)

Total Fat13 g (19%)

Carbs27.4 g (11%)

Sugars6.4 g (7%)

Protein8 g (16%)

Sodium211.3 mg (11%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300gred onions

cut into 2cm wide wedges

2 Tbspolive oil

90gbuckwheat

350gFrench beans

trimmed and chopped in half

1 tspUrfa chilli flakes

or 1/2 tsp of regular chilli flakes, to serve

salt

SAUCE

100gGreek-style yoghurt

1 Tbspolive oil

Instructions

Step 1

Preheat the oven to 200°C fan.

Step 2

2. Mix the onions in a large bowl with 1 tablespoon of oil and ⅛ teaspoon of salt. Spread out on a large parchment-lined baking tray and roast for 18–20 minutes, until cooked through and golden. Remove from the oven and set aside to cool.

Step 3

3. Bring a medium saucepan with slightly salted water to the boil. Add the buckwheat and cook for 8 minutes. Add the beans and cook for a further 5 minutes, until both the beans and buckwheat are al dente. Strain, refresh under cold water and then set aside to dry well.

Step 4

4. Mix together all the ingredients for the sauce with ⅛ teaspoon of salt and set aside.

Step 5

5. When ready to serve, mix the onions, buckwheat, beans, mint and tarragon with the remaining tablespoon of oil and ½ teaspoon of salt. You can now transfer the salad to a serving bowl and serve the sauce on the side, or swirl the sauce through the salad before you transfer it to your serving bowl. Sprinkle over the chilli flakes and serve.