Pomegranate and buckwheat salad

Author: Ella Woodward

Photographer: Jeremy Simons

This vegan salad is inspired by Morocco, using ras el hanout, mint and dill. It's easy to make and ready in 25 minutes.

Serves: 4

Time to make: 15 mins

Ingredients

More weights & measures

1 cup buckwheat
2 teaspoon ras el hanout (see tip)
2 tablespoon olive oil, plus 2 tablespoons extra to drizzle
2 carrots, julienned or grated
2 oranges, peeled, pith removed and sliced into circles
large bunch fresh flatleaf parsley, leaves picked
small bunch fresh dill, fronds picked
handful fresh mint leaves, roughly chopped
1 pomegranate, seeds bashed out

Instructions

Stay Awake

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.

HFG tip

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.

Nutrition Info (per serve)

Calories 309 cal

Kilojoules 1293 kJ

Protein 5 g

Total fat 12.3 g

Saturated fat 1.7 g

Carbohydrates 47.5 g

Sugar 15.1 g

Dietary fibre 6.7 g

Sodium 79 mg

Calcium 78 mg

Iron 2.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.