Green Bean and Buck­wheat Salad with Goat’s Cheese Toasts

Dish - Everyday Dish - - Mains -

A fresh spring salad that can be made us­ing yel­low beans, as­para­gus or broccolini.

Rinse the buck­wheat in cold wa­ter then drain. Place in a small saucepan with the wa­ter and salt and bring to the boil. Sim­mer un­cov­ered for about 10 min­utes, stir­ring oc­ca­sion­ally or un­til the grains are just cooked, but still with a lit­tle bite. Drain and rinse in cold wa­ter. Spread out on a clean tea towel to re­move ex­cess mois­ture.

Cook the beet­root in boiling salted wa­ter un­til ten­der. Drain and when cool pull off the skins.

Dress­ing: Whisk all the in­gre­di­ents to­gether in a bowl. Put the beans and buck­wheat in a large bowl and toss with ¾ of the dress­ing.

To serve: Scat­ter most of the rocket over plates. Top with the beet­root then stack the beans and buck­wheat on top. Scat­ter the buck­wheat re­main­ing in the bowl over the salad.

Spread the toasted baguette slices with the cheese and place over the beans. Spoon the re­main­ing dress­ing over the top and scat­ter with the rocket. Serves 4

Newspapers in English

Newspapers from New Zealand

© PressReader. All rights reserved.