Lily Simpson, founder of The Detox Kitchen, shares her delicious, summer Peach & Buckwheat Salad recipe!
There are lots of different varieties of peach but I always choose the doughnut peach; it looks slightly squished and is generally firmer than a normal round peach. Succulently sweet and slightly crunchy, but not overly juicy so that you end up with spots of orangey pink dribble down your favorite summer t-shirt. This really is the perfect fruity treat!
But peaches aren’t just for snacking or pudding, they are also the perfect addition to lunch or dinner. This recipe is a favourite of mine, it’s so easy to whip together and always looks colourful and impressive on the plate.
Peach & Buckwheat Salad
1 handful flaked almonds
2 sticks celery, finely diced
1tbsp golden berries, raisins or chopped apricots
A handful pistachios, shelled
Juice of half a lemon
1 tbsp rapeseed oil
A few mint leaves, finely chopped
Cracked black pepper
2 doughnut peaches
Place the buckwheat in a pan and wash it under cold running water, then drain and fill the pan with cold water, then bring to the boil. Simmer for 10 minutes until the buckwheat is tender. Drain and rinse under cold water.
Lightly toast off the almonds in a dry pan on a low heat for a few minutes, shaking constantly so that they don’t burn. Then place them in a bowl and add the cooked buckwheat and the rest of the ingredients. Mix well.
Now slice the peaches in half through the stone. Pull each half apart, the stone will remain lodged on one side. Cut into half moons and peel the flesh away from the stone. Serve with the buckwheat salad, a drizzle of rapeseed oil and some flaked sea salt.
There’s a new Detox Kitchen in town!!
Lily Simpson founded The Detox Kitchen in 2012 to show people that healthy food doesn’t have to be restrictive or boring, it can be abundant, filling and completely delicious. The Detox Kitchen aims to get more people eating and enjoying healthy food but most importantly wants to be a brand that people can trust. Everything The Detox Kitchen serves is made by them, ingredients are sourced locally and dishes are free from wheat, dairy or refined sugar. Whilst the team don’t think it necessary for people to completely exclude these foods from their diet, they believe that because they are highly processed and stripped of their nutrients, it’s best to cut down on them.
The Detox Kitchen has two delis, on Kingly Street & Mortimer Street. This 5th May will see the opening of its third on Bernard Street.
The Bernard Street deli will seat 20 & be open from 7.30am-9pm Monday-Friday, 8.30am-7pm Saturday & 10am-5pm Sunday.
On offer will be delicious, nutritious, wholesome food prepared by the brand’s in-house kitchen team.