pomegranate-salad

Pomegranate, Parsley and Buckwheat Salad

February 10th, 2016
  • Serves: 4
  • Cooking: 25M
  • Difficulty: easy

I made this recipe for a lunch I hosted for the lovely natural cleaning company, Method. It’s such a delicious salad, filled with an amazing array of fresh flavours from sweet pomegranates, to juicy orange slices, crunchy carrot slithers and a great mix of herbs and spices. It’s easy to throw together and works so well as a light meal or a side salad. I made two more recipes for them, a clementine granita (like a sorbet) and an almond soup, which I love and want to share with you guys soon so keep an eye out for them over the next few weeks!

Ingredients:

150g of buckwheat

400ml of water

2 teaspoons ofΒ Ras el Hanout

2 carrots, peeled and julienned or grated

2 oranges, peel and pith removed and sliced into circles

1 large bunch flat leaf parsley, leaves picked

1 small bunch dill, fronds picked

1 handful fresh mint leaves, roughly chopped

1 pomegranate, seeds removed

drizzle of olive oil

salt and pepper

Method:

In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 – 8 minutes, until most of the water is absorbed. Drain the buckwheat through a sieve and rinse with cold water, drain again and then put into a bowl, mix in the Ras el Hanout, olive oil and seasoning.

While your buckwheat is cooking, peel your carrots and then using a julienne peeler, shred the carrots into thin strips and mix into your buckwheat. Next cut the skin and pith from your oranges, then cut them into thin circles and mix in to your buckwheat salad, letting the flavours all meld together.

Pick the leaves from your parsley and chuck onto a serving platter, then mix through with the buckwheat. Throw on your dill, mint and pomegranate seeds and give another mix, then serve.