One of the things we love about this recipe is the colours – the reds and oranges really pop. Bursting with flavours and textures, your tastebuds will love it. This tastes delicious served with roasted cauliflower and carrots with cumin.
Ingredients (serves 4)
150g buckwheat
400ml water
2tsp ras el hanout
Olive oil, for drizzling
Salt and freshly-ground black pepper
2 carrots, peeled and julienned or grated
2 oranges, peeled and pith removed, 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
Method
In a saucepan, cover your buckwheat with the water. Bring to the boil and simmer for about five to eight 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, 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 into 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.
Recipe courtesy of Deliciously Ella on behalf of methodproducts.co.uk
