This article was written for Annabel & Grace, which is now part of Rest Less.
Pomegranate, Parsley and Buckwheat Salad
Ingredients serves 4
150g of buckwheat
400ml of water
2 teaspoons of 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
How to prepare
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 cooling, 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.
Makes an excellent lunch served with Salmon with Dill Cream and Baby Potatoes