Cooking and preparation time 25 minutes
You will need
2 tsp ras el hanout
olive oil for drizzling
salt and freshly ground black pepper
2 carrots, peeled and julienned or grated
2 oranges, peel and pith removed and sliced into circles
1 large bunch flat leaf parsley, leaves picked
1 small bunch dill, fronds picked
1 handful fresh mint leaves, roughly chopped
1 pomegranate, seeds removed
In a saucepan, cover your buckwheat with the water, bring to the boil and simmer for about 5 – 8 minutes, until most of the water is absorbed.
Drain the buckwheat through a sieve and rinse with cold water, drain again and then put into a bowl, mix in the Ras el Hanout, olive oil and seasoning.
While your buckwheat is cooking, peel your carrots and then using a julienne peeler, shred the carrots into thin strips and mix into your buckwheat.
Next cut the skin and pith from your oranges, then cut them into thin circles and mix in to your buckwheat salad, letting the flavours all meld together.
Pick the leaves from your parsley and place onto a serving platter, then mix through with the buckwheat. Add your dill, mint and pomegranate seeds and give another mix, then serve.
Recipe created by Deliciously Ella in partnership with method natural cleaning products. For more information please visit www.deliciouslyella.com or www.methodproducts.co.uk.
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