Toasted Buckwheat Salad with Grilled Nectarines and Whipped Basil Ricotta

Instructions

1. 1

   Place the buckwheat groats, water, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, reduce the heat, and cook covered for 10 to 12 minutes, until tender but still separate. Drain if needed and spread on a tray to release steam for 5 minutes.

2. 2

   Heat a grill pan or large skillet over medium-high heat for 2 minutes, about 400 °F / 205 °C surface temperature. Add 1 tablespoon olive oil and sear the nectarine wedges for 1 to 2 minutes per side, until lightly charred on the edges but still holding their shape. Set aside.

3. 3

   In the same pan, add the cooked buckwheat with 1 tablespoon olive oil. Sauté for 3 to 4 minutes over medium heat, around 350 °F / 175 °C surface temperature, to dry it slightly and toast it. Season with 1/4 teaspoon salt and a pinch of black pepper. Let it cool slightly.

4. 4

   Place the ricotta, half of the basil, 1 tablespoon lemon juice, the lemon zest, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of black pepper in a small processor or bowl. Blend or whisk until smooth and airy. Set aside.

5. 5

   In a large bowl, whisk together 2 tablespoons olive oil, the remaining lemon juice, Dijon mustard, honey, 1/4 teaspoon salt, and the remaining black pepper to make the vinaigrette.

6. 6

   Add the cucumber, arugula, remaining basil, and warm buckwheat to the bowl with the vinaigrette. Toss gently to coat everything well without bruising the leaves.

7. 7

   To serve, spread the whipped ricotta onto the base of a platter or individual plates. Spoon the arugula and buckwheat mixture on top, arrange the grilled nectarines, and finish with the toasted pumpkin seeds.

8. 8

   Taste and adjust with a little more salt or lemon juice if desired. Serve immediately to preserve the contrast of creamy, fresh, and crunchy textures.