This site requires JavaScript for certain features to work, but this is not enabled on your browser. If you are unable to use JavaScript on your browser, you can place your order by contacting our Customer Sales and Support Centre by free phone on 0800 1 88884 or by email at customersupport@waitrose.co.uk

Print A4 A5
Save to your scrapbook

Email recipe to a friend

Write note

Close

Add Note

*mandatory

Recipe note

The recipe will be added to your scrapbook

Buckwheat, harissa & melon salad

Low Fat
Vegetarian

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.