Buckwheat and French bean salad from Ottolenghi Simple (page 157) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa black chilli flakes.

  • FlowerGold on August 07, 2025

    Was solid and is a substantial and filling dish. The flavors develop more if it has time to sit. I couldn’t find dried mint so I used fresh mint in the sauce - maybe that would make a difference in integrating all the flavors a little more. I would redo.

  • pomegranate on October 08, 2022

    This is easy and delicious. I pan fried some chicken and also sautéed the green beans instead of boiling them.

  • Ganga108 on March 02, 2022

    After the devastating bushfires in Australia, fresh beans were difficult to source. Broccolini made a great alternative. I happily eat this buckwheat salad as is for a light lunch or snack. You know I love my salad snacks. It is lovely just on its own. Or it is great served with, say, some fritters, herby new potatoes and roasted beetroot. Yum.

  • Ro_ on July 01, 2020

    I really liked the textures of this dish, but flavour-wise I thought it was lacking a certain something. Needs lots of seasoning. I used a mix of buckwheat, quinoa and wild rice as it's what I had.

  • anya_sf on October 22, 2018

    I couldn't find tarragon so I doubled the mint. The salad was quite good. Don't skip the yogurt dressing, as it really makes the dish. We didn't want it spicy so we omitted the chili flakes and I didn't miss them.

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