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Buckwheat, harissa & melon salad

Buckwheat, harissa & melon salad

By Adam Nambiar
10’ Prep time
8’ Cook time
18’ Total time
564 Calories
2 Serving

Summary

A fragrant harissa-flavoured dressing complements the sweet, juicy cantaloupe melon pieces and earthy buckwheat.
Adam Nambiar 0 Followers

Step by Step

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Step 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.
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Step 2

Tip the buckwheat and beans into a large bowl, and add the nuts, chives and melon. Stir well.
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Step 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.

Ingredient

  • Lemon
    Lemon
    1
  • Chives
    Chives
    25 grams
  • Cantaloupe melon
    Cantaloupe melon
    0.5
  • Hazelnuts
    Hazelnuts
    30 grams
  • Clear honey
    Clear honey
    1 tbsp
  • Frozen baby broad beans
    Frozen baby broad beans
    200 grams
  • Vegetable bouillon powder
    Vegetable bouillon powder
    1 tsp
  • Cooks' ingredients ruby rose harissa paste
    Cooks' ingredients ruby rose harissa paste
    1 tbsp
  • Garlic-infused olive oil
    Garlic-infused olive oil
    1 tbsp
  • Waitrose love life buckwheat
    Waitrose love life buckwheat
    100 grams

Nutrition Facts

View nutrition facts
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