Buckwheat and Haricots Verts Salad

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Meet your newest superfood: Buckwheat is a gluten-free (it isn’t wheat despite its name), antioxidant-packed ancient grain that lowers cholesterol and blood pressure, improves digestion and is a great source of protein and fiber. It cooks up very quickly (12-15 minutes, depending on the consistency you like) and can be eaten like oatmeal or added to salads like this one from Yotam Ottolenghi’s book Simple.

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

2 TBSP olive oil

1/2 cup buckwheat groats

12 oz. haricots verts, trimmed and cut in half

1/4 cup mint leaves, chopped

1/4 cup tarragon leaves, chopped

1 tsp red chile flakes

6 TBSP Greek yogurt

1 garlic clove, minced

1 TBSP olive oil

2 tsp lemon juice

1/4 tsp dried mint

  1. Preheat oven to 425°F. Mix onions in a large bowl with 1 TBSP olive oil and 1/8 tsp of salt. Spread out on a large parchment-lined baking sheet and roast for 18-20 min. until cooked and golden. Remove from oven and set aside to cool.

  2. Bring a medium saucepan with slightly salted water to a boil. Add the buckwheat and cook 10 min. Add beans and cook another 2-3 min until grains and beans are al dente. Drains, rinse under cold water and set aside.

  3. Make sauce: Combine yogurt, garlic, 1 TBSP olive oil, lemon juice, dried mint and 1/8 tsp salt in a small bowl and set aside.

  4. When ready to serve, mix onions, buckwheat, green beans, mint, tarragon and 1 TBSP olive oil and 1/2 tsp salt in a serving bowl. Mix with sauce or serve sauce on side. Sprinkle with chile flakes.

Linda Fears