Buckwheat and Haricots verts salad

Name: Buckwheat and Haricots verts salad
Cuisine: European, Mediterranean, Greek
Ingredients: 2 small red onions, peeled and cut into ¾-inch/2cm wedges; 2 tbsp olive oil; ½ cup/90g buckwheat groats (sub farro, wheat germs); 12¼ oz/350g haricots verts, trimmed and cut in half; ¼ cup/5g mint leaves, roughly chopped; ¼ cup/5g tarragon leaves, roughly chopped; 6 tbsp/100g Greek-style yogurt; I small garlic clove,; I tbsp olive oil; 2 tsp lemon juice; ¼ tsp dried mint

7 steps

This is either lovely as it is or served 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 I day ahead and kept separately in the fridge, ready for the dish to be assembled before serving.

Updated at: Wed, 16 Aug 2023 21:10:48 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories242.5 kcal (12%)

Total Fat13.9 g (20%)

Carbs25.5 g (10%)

Sugars4.5 g (5%)

Protein6.4 g (13%)

Sodium24.3 mg (1%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Salad

2red onions

small, peeled and cut into 3/4-inch/2cm wedges

2 Tbspolive oil

½ cupbuckwheat groats

sub farro, wheat germs

350gharicots verts

trimmed and cut in half

¼ cupmint leaves

roughly chopped

¼ cuptarragon leaves

roughly chopped

Sauce

100gGreek-style yogurt

Instructions

Step 1

I. Preheat the oven to 425°F.

OvenPreheat

Step 2

2. Mix the onions in a large bowl with I tbsp of oil and ⅛ tsp of salt. Spread out on a large parchment-lined baking sheet and roast for 18-20 minutes, until cooked through and golden.

Step 3

Remove from the oven and set aside to cool.

Step 4

3. Bring a medium saucepan with slightly salted water to a boil.

Step 5

Add the buckwheat and cook for 8 minutes. Add the green beans and cook for 5 minutes, until both the green beans and buckwheat are al dente. Drain, refresh under cold water, and then set aside to dry well.

Step 6

4. Mix together all the ingredients for the sauce with ⅛ tsp of salt in a bowl and set aside.

Step 7

5. When ready to serve, mix the onions, buckwheat, green beans, mint, and tarragon with the remaining I tbsp of oil and ½ tsp of salt. Transfer the salad to a serving bowl and serve the sauce on the side or swirl the sauce through the salad before transferring it to the serving bowl. Sprinkle with the chile flakes and serve.