This healthy and refreshing salad is ready in no time and tastes great.

Ingredients

400g ripe peach halves

200g blanched and refreshed green beans

1 thinly sliced onion

140g rinsed buckwheat

1tbsp chopped oregano

60g toasted sliced almonds

4tbsp olive oil

Dressing

Sea salt flakes

11/2tbsp balsamic vinegar

11/2tbsp agave nectar

Freshly ground black pepper

75ml extra virgin olive oil

Instructions

1. Toast buckwheat in a dry pan over a medium heat until aromatic. Add 350ml of water and bring to boil, reducing heat to low and covering while simmering for approximately 18 minutes until water is absorbed and buckwheat is just tender. With a fork, fluff the buckwheat onto a large plate to cool and dry.
2. While the buckwheat is cooking, heat half the oil in a frying pan and cook the onion for five minutes, then add oregano and fry for another two minutes. Transfer mixture to a small bowl, wipe the pan then heat the remaining oil to cook peach halves until just soft and lightly coloured on each side.
3. Whisk together all the dressing ingredients and set aside. Mix onion, buckwheat and green beans with half the dressing. Carefully mix in the almonds, peaches and sufficient dressing just to coat. Adjust seasoning and serve straight away.