Deliciously Ella recipes: How to make a pomegranate and buckwheat salad

Fruit combined with leaves give this salad a fresh, zingy taste.
Marta Portocarrero17 February 2016

If you like colourful salads, this recipe is for you. The reds and oranges from pomegranate, oranges and carrots will pop out from your plate.

This pomegranate salad is pretty easy to make and offers you an explosion of flavours and textures that your taste buds will simply love.

In the video above, Ella Woodward shows us step-by-step how to make it.

INGREDIENTS (serves 4)

Cooking and prep time: 25 mins

150g buckwheat

400ml water


2 tsp ras el hanout


olive oil for drizzling


salt

freshly ground black pepper

2 carrots, peeled and julienned or grated

2 oranges, peeled + pith removed + 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

METHOD:

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, oil it and season it.

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 into your buckwheat salad, letting the flavors all melt together.

Pick the leaves from your parsley and chuck onto a serving platter, then mix through with the buckwheat. Throw on your dill, the mint and pomegranate seeds and give another mix, then serve.

This salad is nice served alongside roasted cauliflower + carrots with cumin.

This recipe was created by Ella Woodward for natural cleaning products brand method.

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