1 cup buckwheat
1 fennel bulb
1 cup rocket leaves
Dunford Grove Extra Virgin Olive Oil Vinaigrette
Cut the peaches, de stone and cut in to wedges. Heat a pan on high heat and add a small amount of olive oil. Cook the peaches until caramelised before turning and repeating on the other side. Set the peaches aside while preparing the rest of the salad. Cook the buckwheat and allow to cool. Finely slice the fennel bulb either by hand or using a mandolin. Toss together the cooked buckwheat, rocket leaves, fennel and peaches. Dress the salad with the Dunford Grove Extra Virgin Olive Oil Vinaigrette to taste. Add salt and pepper to the salad to taste.