A fresh spring salad that can be made using yellow beans, asparagus or broccolini.
½ cup buckwheat
1 cup water
¼ teaspoon salt
16–20 baby beetroot, tops trimmed
300 grams green beans, cooked
handful rocket leaves
8 slices baguette, toasted
100 grams soft goat’s cheese or feta cheese
2 tablespoons pesto
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons water
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.