We have been experimenting with buckwheat in our kitchen lately, and one of the results was this delicious and extremely refreshing buckwheat, pomegranate and herbs salad. Buckwheat is not only very healthy but also really versatile – it can be eaten savoury or sweet, warm or cold – or in the form of soba noodles of course! The name is a bit misleading, since buckwheat has nothing to do with wheat – in fact, it’s not even a grain and it’s glutenfree. Sometimes buckwheat is sold already toasted; in that case it has a darker brown color. We used the untoasted version here (from Rapunzel), which is pale green or beige and has a very mild taste. This here is really the simplest preparation, a wonderful winter salad, with lots of vitamins in the form of lemon and pomegranate, and a fresh taste from the green herbs.
Buckwheat salad with herbs and pomegranate
- Half a cup, about 100 grams of untoasted buckwheat
- A handful of parsley leaves
- A handful of cilantro leaves
- Two tomatoes
- Half a cucumber
- Two lemons
- Two tablespoons of olive oil
- Freshly ground black pepper
- A pinch of chili
- Rinse the buckwheat in a sieve under running water. Bring two cups of water to the boil in a small saucepan, add the buckwheat, reduce the heat and let it simmer for about twenty minutes or until tender (it should retain a little bite though). Drain and set aside.
- Meanwhile, finely chop the herbs, the tomatoes and the cucumber (best to use an organic cucumber that you can use with its peel). If the tomatoes have a lot of seeds, you may want to remove them.
- Squeeze the lemons, retain the juice as well as some fruit segments.
- To make the dressing, whisk the olive oil and the lemon juice together with a fork until they are emulsified. Season with a generous pinch of salt and pepper.
- Assemble the salad by mixing the by now slightly cooled buckwheat with the chopped tomatoes, the cucumber, the lemon segments and the herbs as well as the dressing. Sprinkle with a little chili to taste.