Fruit and herb buckwheat salad

Name: Fruit and herb buckwheat salad
Yield: Serves 8
Ingredients: 375g buckwheat; 1 good quality vegetable stock cube; 4 tbsp olive oil; 2 tbsp pomegranate molasses; Grated zest and juice ½ lemon; 1 preserved lemon, pulp removed and discarded, finely chopped (we used Belazu, from Sainsbury’s and Waitrose); 75g golden raisins; 75g green olives, roughly chopped; 50g shelled unsalted pistachios, roughly chopped; Handful fresh mint leaves, chopped; Small handful fresh dill, chopped

Easy
July 2018

Easy
July 2018

Serves 8
Hands-on time 20 min

An easy fruit and herb buckwheat salad that can easily be made ahead of time, ready for a summery picnic or gathering.

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Nutrition: per serving

Calories: 313kcals
Fat: 10.8g (1.5g saturated)
Protein: 5.7g
Carbohydrates: 47.1g (7.9g sugars)
Fibre: 2g
Salt: 1.1g

Nutrition: per serving

Calories: 313kcals
Fat: 10.8g (1.5g saturated)
Protein: 5.7g
Carbohydrates: 47.1g (7.9g sugars)
Fibre: 2g
Salt: 1.1g

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Ingredients

375g buckwheat
1 good quality vegetable stock cube
4 tbsp olive oil
2 tbsp pomegranate molasses
Grated zest and juice ½ lemon
1 preserved lemon, pulp removed and discarded, finely chopped (we used Belazu, from Sainsbury’s and Waitrose)
75g golden raisins
75g green olives, roughly chopped
50g shelled unsalted pistachios, roughly chopped
Handful fresh mint leaves, chopped
Small handful fresh dill, chopped

375g buckwheat
1 good quality vegetable stock cube
4 tbsp olive oil
2 tbsp pomegranate molasses
Grated zest and juice ½ lemon
1 preserved lemon, pulp removed and discarded, finely chopped (we used Belazu, from Sainsbury’s and Waitrose)
75g golden raisins
75g green olives, roughly chopped
50g shelled unsalted pistachios, roughly chopped
Handful fresh mint leaves, chopped
Small handful fresh dill, chopped

Method

Put the buckwheat in a large pan with the stock cube, cover with cold water and cook according to the buckwheat pack instructions. Put in a bowl and allow to cool a little. Stir in the olive oil, pomegranate molasses, lemon zest and juice, and preserved lemon. Season and allow to cool (see Make Ahead).
Once cool, stir in the remaining ingredients to serve.

Method

Put the buckwheat in a large pan with the stock cube, cover with cold water and cook according to the buckwheat pack instructions. Put in a bowl and allow to cool a little. Stir in the olive oil, pomegranate molasses, lemon zest and juice, and preserved lemon. Season and allow to cool (see Make Ahead).
Once cool, stir in the remaining ingredients to serve.