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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 25min.

Serves 4

Prep Time

Cooking Time 25 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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