Pomegranate, Parsley & Buckwheat Salad

May 18, 2018

This article was written for Annabel & Grace, which is now part of Rest Less.

I am a firm fan of buckwheat, having been educated about its benefits by the authors of the Sirt Diet. It is actually a fruit seed and as well as being easy to prepare, it keeps well in the fridge and makes a great base for a variety of interesting salads. This Pomegranate, Parsley & Buckwheat Salad from Deliciously Ella is one of those:

Pomegranate, Parsley & Buckwheat Salad

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.

salmonMakes an excellent lunch served with Salmon with Dill Cream and Baby Potatoes

 

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