Save to your scrapbook
Buckwheat, harissa & melon salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Buckwheat, harissa & melon salad
- Preparation time: 10 minutes
- Cooking time: 8 minutes
- Total time: 18 minutes
Serves: 2
Ingredients
100g Waitrose Love Life Buckwheat, rinsed
1 tsp vegetable bouillon powder
200g frozen baby broad beans
30g hazelnuts, toasted and roughly chopped
½ x 25g pack chives, snipped
½ x cantaloupe melon, peeled, seeded and cut into small chunks
1 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
Finely grated zest of 1 lemon, plus 1 tbsp juice
1 tbsp clear honey
1 tbsp garlic infused olive oil
Method
1. Put the buckwheat in a small saucepan with the bouillon powder and add 175ml water. Bring to a gentle simmer and cook for about 8 minutes until the buckwheat is tender and the water absorbed. Cook the broad beans in a separate pan for 3-4 minutes, then drain.
2. Tip the buckwheat and beans into a large bowl, and add the nuts, chives and melon. Stir well.
3. Combine the harissa paste, lemon zest and juice, honey and olive oil in a small bowl, and add to the salad. Stir well before serving, or chill for a couple of hours to let the flavours develop.
Cook’s tipIf buckwheat is overcooked it quickly turns to a mush, so keep an eye on it. If there’s still water left once the buckwheat is cooked, drain through a sieve.
Comments
Nutritional Info
Typical values per serving:
| Energy |
2,366kJ 564kcals |
|---|---|
| Fat | 20g |
| Saturated Fat | 2g |
| Carbohydrate | 72g |
| Sugars | 23g |
| Protein | 17g |
| Salt | 1.4g |
| Fibre | 14g |
2 of your 5 a day.
Average user rating