Fruit and herb buckwheat salad

Fruit and herb buckwheat salad
  • Serves icon Serves 8
  • Time icon 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.

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

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

Method

  1. 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).
  2. Once cool, stir in the remaining ingredients to serve.

delicious. tips

  1. Make the salad to the end of step 1 and chill up to 24 hours ahead in an
    airtight container. Bring to room temperature to finish the recipe.

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