Griddled peaches with buckwheat, tenderstem and hazelnuts

    40 min

    We are celebrating the season of sweet summer peaches by making them the star ingredient in this dish. We've chargrilled peaches and served them with buckwheat, roasted hazelnuts and a zesty lime and chilli dressing.

    1 person made this

    Serves: 4 

    • 1/2 vegetable stock cube
    • 120g buckwheat
    • 200g tenderstem broccoli, trimmed
    • 1 red onion, sliced
    • 30g hazelnuts
    • coconut oil / olive oil
    • sea salt and black pepper
    • 2 peaches
    • 1 handful fresh mint, sliced
    • 1/2 red chilli, finely chopped
    • 1 lime

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4 and boil a kettle.
    2. Dissolve the vegetable stock cube in 500ml water. Rinse the buckwheat and place in a saucepan with the stock, simmer for 15 minutes and drain.
    3. Add the onion, tenderstem and hazelnuts to a baking tray with a drizzle of 1/2 tablespoon of oil and a pinch of sea salt. Place in the oven for 10 minutes.
    4. Slice each peach into 6 segments, removing the stone. Drizzle with 1/2 tablespoon oil.
    5. Heat a griddle pan on a medium-high heat and add the peaches. Cook for 3 minutes each side until softened and chargrilled.
    6. Stir the mint and chilli into the drained buckwheat along with the roasted onion and tenderstem. Add half of the juice from the lime, season with black pepper and mix well.
    7. Serve the buckwheat on a warm plate and top with the griddled peaches. Scatter over the toasted hazelnuts and drizzle over the remaining lime juice.

    See it on my blog

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