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 x cantaloupe melon, peeled, seeded and cut into small chunks
1 tbsp Cooks’ Ingredients Ruby Rose Harissa Paste
Finely grated zest of 1 lemon, 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 tipIf 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.
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