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4.5 (2 votes)

Deliciously Ella’s buckwheat salad

Deliciously Ella’s pomegranate and buckwheat salad is inspired by Morocco, using ras el hanout, mint and dill. It's easy to make and ready in 25 minutes.

Serves 4

Prep Time 15 min

Cooking Time 15 min


  • 150g buckwheat
  • 2tsp ras el hanout
  • 2tbsp olive oil, plus 2tbsp extra to drizzle
  • 2 carrots, julienned or grated
  • 2 oranges, peeled, pith removed and sliced into circles
  • Large bunch fresh flatleaf parsley, leaves picked
  • Small bunch fresh dill, fronds picked
  • Handful fresh mint leaves, roughly chopped
  • 1 pomegranate, seeds bashed out


  1. In a saucepan, cover the buckwheat with 400ml water 
and bring to the boil, then simmer for 5–8 min until most of the water has been absorbed. Drain the buckwheat in a sieve and rinse with cold water, then drain again. Tip the buckwheat into a bowl and mix in the ras el hanout, oil and some freshly ground black pepper. Mix in the carrots and oranges.
  2. Put the parsley leaves on to a serving platter, then mix through with the buckwheat. Scatter with the dill, mint and pomegranate seeds and give another mix before serving. Add a light drizzle of olive oil to serve.

Nutrition per serving

Read more on how we calculate nutrition.
309 5g 12.3g 1.7g 6.7g 15.1g 0.2g 78mg 47.5g 2.3mg

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