Buckwheat and Haricots Verts Salad | Ottolenghi’s Simple

How do we make it through another day? Exercise our ingenuity and steel our resolve to combat the virus day by day. It’s going to be a longhaul with no prescribed exit date. A test of our mental endurance amid hardship. Applying that to my kitchen and cooking, a well-stocked pantry of non-perishables and reliable delivery of the perishables are important. It’s time to take matters in our own hands, I keep reminding myself. Even with a clear combat plan, being nimble and adaptable everyday has to be part of the equation. That’s a long-winded way to start talking about the buckwheat and haricots verts salad.

Buckwheat has found its way to my pantry mostly through baking. I’m fond of various recipes of buckwheat sprouted breads, madeleines and crepes. The only time I use it in savory application is making buckwheat polenta. Before now, I’ve not thought of buckwheat in a salad. So this recipe is a game changer — understanding and extending the versatility of buckwheat in sweet and savory applications that I haven’t imagined before. Buckwheat has the bite of farro, but softer and smaller. I’d say it’s a cross between barley and farro. And it takes less time to cook.

Most importantly, buckwheat is a powerhouse of nutrients. Being gluten free, it can be an excellent substitute for wheat, rye, barley and oats. It is thus considered suitable for those who are allergic to wheat. It has a high content of fiber and protein, and significant amounts of iron and magnesium. For a pantry full of wheat-based grains, buckwheat is a wonderful and healthful substitution. I like the many uses of buckwheat, it is a must-have.

Lately, flour seems to be in short supply while suddenly everyone is baking bread. I’d recommend stocking up some underutilized grains such as buckwheat groats. You can grind them into fresh flour in a high-powered Vitamix when you need it. That way, no concern for the shell life of flour.

There are always red and white onions on hand. Additionally, frozen beans are widely available and are a reliable source of greens. All things considered, the buckwheat and haricots verts salad tops my list of shelter-in-place recipes. It’s nutritious, versatile, accessible and relatively inexpensive everyday salad.

We made it through another day and we’re prepared for the long haul!

Print Recipe

Buckwheat and Haricots Verts Salad

Serves: 4

Cooking Time: 1/2 hour

Ingredients

• 2 small red onions, peeled and cut into 3/4 inch/ 2 cm wedges (3 cups/ 300g)
• 2 tbsp olive oil
• salt
• 1/2 cup/ 90g buckwheat groats
• 12 1/4 oz/ 350g haricots verts, trimmed and cut in half
• 1/4 cup/ 5g mint leaves, roughly chopped
• 1/4 cup/ 5g tarragon leaves, roughly chopped
• 1 tsp chile flakes, to serve
• SAUCE:
• 6 tbsp/ 100g Greek-style yogurt
• 1 small garlic clove, crushed
• 1 tbsp olive oil
• 2 tsp lemon juice
• 1/4 tsp dried mint (optional)

Instructions

1

Preheat the oven to 425°F

2

Mix the onions in a large bowl with 1 tbsp of oil and 1/8 tsp of salt. Spread out on a large parchment-lined baking sheet and roast for 18-20 minutes, until cooked through and golden. Remove from the oven and set aside to cool.

3

Bring a medium saucepan with slightly salted water to a boil. And the buckwheat and cook for 8 minutes.

4

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

5

Mix together all the ingredients for the sauce with 1/8 tsp of salt in a small bowl and set aside.

6

When ready to serve, mix the onions, buckwheat, green beans, mint and tarragon with the remaining 1 tbsp of oil and 1/2 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.

Notes

Adapted from Yotam Ottolenghi's SIMPLE