Peak sunny day stuff.
Ingredients
Any ripe stone fruit washed, pitted and wedged or halved (I used 1 nectarine, 1 apricot, 1 plum and a handful of cherries)
A handful of mint leaves, washed
50g buckwheat groats, soaked overnight in water in the fridge
Juice of half a lemon
Feta to garnish
Olive oil, salt & pepper
Recipe
1. Drain the buckwheat, mix with a little olive oil and salt on a metal baking tray. Roast at 170c until golden and crunchy then set aside to cool slightly
2. Mix the stone fruit with the lemon, black pepper, mint & olive oil then spoon onto a plate and top with the buckwheat & feta
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