Buckwheat and haricots verts salad

From Ottelonghi  SIMPLE  p. 157

I made this as a side dish to bring to Shula's sukkah.  It was so delicious that I made a simplified version of it the next night with the remaining (Costco sized) green beans.  The smell of kasha cooking (simply bioling) was a very familiar and comforting aroma.  The dressing is key to making this dish really special. Dairy or non-dairy yogurt is fine. 

The second night, I simplified the dish by using a steamer and cooking the kasha in the bottom and steaming the green beans at the same time.  They were ready about at the same time - maybe 7-8 minutes. I added a little raw chopped onion, and less than the recommended amount of herbs.  The taste was mainly in the dressing!

The elements can be made a day ahead and kept separately in the fridge, ready to assembly before serving. 

I noticed on the box that the buckWHEAT was gluten free.  It surprised me, but when I checked, it seems that buckwheat is not wheat at all, it is related to rutabaga!  So yes, it is gluten free. 

INGREDIENTS: 

2 small red onions, peeled and cut into 3/4 inch wedges - 3 cups

2 Tbsp olive oil

salt

1/2 cup buckwheat groats

12 1/4 oz haricots verts, trimmed and cut in half

1/4 cup mint leaves, roughly chopped

1/4 cup tarragon leaves, roughly chopped

1 tsp Urfa chile flakes or 1/2 tsp other crushed red pepper flakes, to serve (I used a sprinkling)

SAUCE:

6 Tbsp Greek yogurt (dairy or non-dairy)

1 small clove garlic

1 Tbsp olive oil

2 tsp lemon juice

1/4 tsp dried mint

1/8 tsp salt

DIRECTIONS:

1) Preheat oven to 425 degrees

2) Mix onions in a large bowl with 1 Tbsp of oil and 1/8 tsp salt.  Spread out on a large parchment-lined baking sheet and roast for 18-20 minutes, until cooked through and golden.  Remove and set aside to cool.

3) Bring a medium saucepan with slightly salted water to a boil.  Add the buckwheat and cook (per the book, cook this for 8 minutes then add the green beans for 5 until both are al dente).  As above, I would add buckwheat in the water and green beans atop in steamer basket.  If the kasha is done first, just remove the kasha,  reserve the water and finish steaming.

4)Drain, refresh under cold water and then set aside to dry well.

5) Mix together all the ingredients for the sauce with 1/8 tsp of salt; set aside.

6) When ready to serve, mix the onions, buckwheat, green beans, mint and tarragon with the remaining 1 Tbsp oil and 1/2 tsp salt.  Transfer the salad to a serving bowl and serve the sauce on the side or swirl the sauce through the salad before transferring it to the serving bowl.  Sprinkle with the chile flakes and serve.