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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This vegan salad is inspired by Morocco, using ras el hanout, mint and dill. It's easy to make and ready in 25 minutes.
1 In a saucepan, cover the buckwheat with 1 2/3 cups water and bring to the boil, then simmer for 5–8 min until most of the water has been absorbed. Drain the buckwheat in a sieve and rinse with cold water, then drain again. Tip the buckwheat into a bowl and mix in the ras el hanout, oil and some freshly ground black pepper. Mix in the carrots and oranges.
2 Put the parsley leaves on to a serving platter, then mix through with the buckwheat. Scatter with the dill, mint and pomegranate seeds and give another mix before serving. Add a light drizzle of olive oil to serve.
Ras el hanout is a spice blend usually cinnamon, cumin, coriander, allspice, black pepper, and ginger. Look for it in the spice aisle of your supermarket or in some specialty food stores.
Calories 309 cal
Kilojoules 1293 kJ
Total fat 12.3 g
Saturated fat 1.7 g
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