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Buckwheat, harissa & melon salad

Buckwheat, harissa & melon salad

A fragrant harissa-flavoured dressing complements the sweet, juicy cantaloupe melon pieces and earthy buckwheat.

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Vegetarian2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook8 mins
  • Total time18 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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 cantaloupe melon, peeled, seeded and cut into small chunks
  • 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
  • 1 lemon, zest, finely grated, plus 1 tbsp juice
  • 1 tbsp clear honey
  • 1 tbsp garlic-infused olive oil


  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 tip

If 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.


Typical values per serving when made using specific products in recipe


2,366kJ/ 564kcals



Saturated Fat












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