- 150g buckwheat
- A large handful of basil
- 400g nectarines
- 1½ tsp ras el hanut
- 1 red onion
- 100g rocket
- ½ x 200g feta
- 250ml boiling water
- Sea salt
- 2½ tbsp olive oil
- 1 tbsp cold water
- Freshly ground pepper
- Mini processor (optional)
- Small pan with lid
- Large bowl
- Griddle pan
- Platter
- 1.
Tip the buckwheat into a pan and cover with 250ml boiling water. Add a pinch of salt. Pop on a lid and bring to the boil. Simmer for 6 mins. Turn off the heat and let it sit for 2 mins, then drain off any excess liquid. Pop on a lid to keep warm.
- 2.
Meanwhile, put half the basil in a mini processor. Roughly chop the ripest nectarine, discarding the stone. Add to the basil with 2 tbsp oil and 1 tbsp cold water. Season. Whizz till smooth. This is your dressing. No processor? Finely chop the basil and a nectarine. Crush with the back of a fork. Add the oil and mix together.
- 3.
Cut the remaining nectarines into quarters. Put in a bowl with ½ tsp ras el hanut and ½ tbsp oil. Turn to mix.
- 4.
Heat a griddle or frying pan for 2-3 mins till smoking hot. Add the nectarine wedges and griddle for 1-2 mins on each side till charred. Set aside on a plate.
- 5.
Peel the onion. Slice it into wedges. Char in a griddle pan for 2-3 mins. Toss the buckwheat with the griddled onion, nectarine and basil dressing and 1 tsp ras el hanut in a large bowl. Add half the rocket and toss that through.
- 6.
Arrange the remaining rocket on a serving platter. Spoon over the nectarine dressed buckwheat.
- 7.
Top with the griddled nectarines and crumble over half the pack of feta. Add a pinch or two more of the ras el hanut if you wish. Garnish with the remaining basil. Serve.
- Tip
Let's get ready to crumble
You only need half the pack of feta for this recipe, although can use it all (this will affect the nutrition). Crumble your leftover feta into omelette, scatter over tomato salads or try adding it to potato salads with capers, olives and lemon zest.