Warm buckwheat salad with charred zucchini, grilled nectarines, arugula, and lemon feta cream

Instructions

1. 1

   1. Place the buckwheat groats, water, and 1/2 teaspoon of salt in a medium saucepan. Bring to a boil, reduce the heat, cover, and cook for 12-15 minutes until tender and the liquid is absorbed. Remove from the heat, fluff with a fork, and keep warm.

2. 2

   2. While the buckwheat cooks, heat a grill pan or large skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and cook the zucchini with 1/4 teaspoon salt and a pinch of black pepper for 5-6 minutes, stirring once or twice, until golden and lightly charred. Set aside.

3. 3

   3. In the same pan, add the nectarines with 1 teaspoon olive oil and the honey. Cook for 2-3 minutes per side until grill-marked and slightly softened without falling apart. Set aside.

4. 4

   4. Toast the walnuts in a small skillet over medium heat for 3-4 minutes, stirring often, until fragrant. Remove immediately so they do not burn.

5. 5

   5. Make the feta cream: in a small bowl combine the feta cheese, Greek yogurt, lemon zest, 1 tablespoon lemon juice, 1 tablespoon olive oil, and 2 tablespoons water. Mash or whisk until thick but creamy. Adjust with a pinch of black pepper.

6. 6

   6. In a large bowl, combine the warm buckwheat with the zucchini, arugula, mint, and half of the chives. Add the remaining 1 tablespoon olive oil, the remaining 1 tablespoon lemon juice, and the remaining salt. Toss gently so the arugula softens slightly from the heat.

7. 7

   7. Transfer the salad to a serving platter or divide among plates. Arrange the grilled nectarines on top, then finish with the toasted walnuts and the remaining chives.

8. 8

   8. Serve the salad warm with spoonfuls of lemon feta cream on top or on the side. For an extra warm finish, you can heat the plates for 5 minutes in a 120 °C / 250 °F oven before plating.