Buckwheat, harissa & melon salad

  • Preparation time: 10 minutes
  • Cooking time: 8 minutes
  • Total time: 18 minutes
  • Serves:2


    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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