Try this comforting take on a traditional Middle Eastern salad, with buckwheat making it a great gluten-free option and the pomegranate molasses adding the perfect zing
| Created by | Spinneys |
| Prep time | 30 minutes |
| Soaking time | Overnight |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegan |
| Preparation | Moderate |
| Calories | 750 |
| Fat | 51.7g |
| Saturates | 5.3g |
| Protein | 18.1g |
| Carbs | 65.3g |
| Sugars | 12.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFSoak 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.
