Waitrose and Partners
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 that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 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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