A handful of tarragon leaves
2 nectarines
15g coconut flakes
Set your grill to a medium-high setting. Peel and grate the ginger and garlic into a small bowl. Zest the lime
and add to the bowl. Add 1 tbsp each demerara sugar and olive oil and mix with a good pinch of salt.
Cut each tomato into 3 thick slices. Lay them on a foil-lined baking tray. Spread the gingery mix over each
slice. Trim the French beans and place them on the tray around the tomatoes. Grill for 15 minutes.
Meanwhile, tip the buckwheat into a pan and place on the hob. Toast for 2-3 minutes, then pour in 150ml
boiling water. Simmer for 10 minutes.
Squeeze the juice from the lime into a large salad bowl. Add 1 tbsp olive oil and some salt and pepper. Mix
to make a dressing. Pick the tarragon leaves from their stems and add to the bowl. Halve the nectarines and
scoop out the stones. Roughly chop and add to the dressing bowl.
Check the tomatoes after 15 minutes. They should have collapsed slightly and the topping coloured. The
beans will be lightly charred. Cook for a further 5 minutes if not quite cooked. Drain any water from the
buckwheat and leave to cool slightly.
Remove the tomatoes from the oven and lift onto a plate. Tip any juice from the tomatoes into the bowl
with the dressing and whisk.
Fold the buckwheat and half of the French beans with the dressing. Taste and season if needed. Divide the
buckwheat between 2 plates and top with the tomatoes and remaining French beans. Scatter over the
coconut flakes to serve.
Recipe by Sorrel Scott for Abel & Cole (abelandcole.co.uk)