A fragrant harissa-flavoured dressing complements the sweet, juicy cantaloupe melon pieces and earthy buckwheat.
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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.
Tip the buckwheat and beans into a large bowl, and add the nuts, chives and melon. Stir well.
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.
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
Energy | 2,366kJ/ 564kcals |
|---|---|
Fat | 20g |
Saturated Fat | 2g |
Carbohydrates | 72g |
Sugars | 23g |
Fibre | 14g |
Protein | 17g |
Salt | 1.4g |
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