Buckwheat, harissa & melon salad

Name: Buckwheat, harissa & melon salad
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2
Ingredients: 100 g Waitrose Love life Buckwheat, rinsed; 1 tsp vegetable bouillon powder; 200 g frozen baby broad beans; 30 g hazelnuts, toasted and roughly chopped; 25 g pack chives, snipped; ½ cantaloupe melon, peeled, seeded and cut into small chunks; 1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste; 1 lemon, zest, finely grated, plus 1 tbsp juice; 1 tbsp clear honey; 1 tbsp garlic-infused olive oil

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

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Vegetarian2 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook8 mins
Total time18 mins

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Ingredients

100g Waitrose Love life Buckwheat, rinsed
1 tsp vegetable bouillon powder
200g frozen baby broad beans
30g hazelnuts, toasted and roughly chopped
½ x 25g pack chives, snipped
½ cantaloupe melon, peeled, seeded and cut into small chunks
1 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
1 lemon, zest, finely grated, plus 1 tbsp juice
1 tbsp clear honey
1 tbsp garlic-infused olive oil

Method

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

Cook’s tip

If buckwheat is overcooked it quickly turns to a mush, so keep an eye on it. If there’s still water left once the buckwheat is cooked, drain through a sieve.