Courgette flowers often appear on menus and in recipes as deep fried and stuffed with lots of cheese. I decided to try a more nutritious way to enjoy these beautiful, vibrant and delicate flowers.
Peaches are so delicious this time of year, I always pick one up when I’m shopping at the grocers and eat it on the way home. There are lots of different varieties but I always choose the doughnut peach; it looks slightly squished and is generally firmer than a normal round peach. Succulently sweet and slightly crunchy, but not overly juicy so that you end up with spots of orangey pink dribble down your favorite summer t-shirt. This really is the perfect fruity treat!
But peaches aren’t just for snacking or pudding, they are also the perfect addition to lunch or dinner. This recipe is a favorite of mine, it’s so easy to whip together and always looks colourful and impressive on the plate.
Peach and buckwheat salad
Place the buckwheat in a pan and wash it under cold running water, then drain and fill the pan with cold water, then bring to the boil. Simmer for 10 minutes until the buckwheat is tender. Drain and rinse under cold water.
Lightly toast off the almonds in a dry pan on a low heat for a few minutes, shaking constantly so that they don’t burn. Then place them in a bowl and add the cooked buckwheat and the rest of the ingredients. Mix well.
Now slice the peaches in half through the stone. Pull each half apart, the stone will remain lodged on one side. Cut into half moons and peel the flesh away from the stone. Serve with the buckwheat salad, a drizzle of rapeseed oil and some flaked sea salt.
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