نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

الحنطة السوداء وتبولة قرع الجوز المحمّص

Middle Eastern 30 Mins Prep · 45 Mins Cook

Soak the buckwheat in a bowl of water overnight.
Preheat the oven to 180°C, gas mark 4.
Cut the butternut in half and slice each half in 2cm-thick half rounds.
Toss the butternut slices, harissa and 1 tbsp of pomegranate molasses and 4 tbsp of oil in a bowl and season with half the salt. Place on a baking tray and roast for 30-40 minutes or until tender and caramelised.
Meanwhile, bring a saucepan of water to a boil over a high heat.
Drain the buckwheat and add to the boiling water along with the rest of the salt. Cook for approx. 5 minutes or until tender. Drain and refresh under cold running water.
Roughly chop the herbs. Finely slice the spring onions. Juice the lemon.
Transfer the buckwheat to a large bowl along with the almonds, pomegranate seeds, herbs, spring onions, 2 tbsp olive oil, lemon juice and the rest of the pomegranate molasses. Season and toss to combine.
Place on a serving platter and top with the roasted butternut and serve.