Squash & Buckwheat Rose Harissa Salad
Author: 
Recipe type: Marinated salad
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
A marinated squash and buckwheat salad full of flavour and harissa spice to feed a large hungry crowd of yogis!
Ingredients
  • 3 medium sized butternut squash, peeled and chopped into 1cm cubed pieces
  • 750g buckwheat groats, rinsed
  • 95g jar of rose harissa paste or equivalent
  • zest of 1 lemon
  • juice half a lemon
  • The seeds from 1 pomegranate
  • Handful dill and coriander leaf finely chopped, reserving some whole for decoration
  • olive oil
  • salt
Instructions
  1. Pre-heat oven to 180C. Toss chopped squash in a Tbs of olive oil lay out on a parchment lined baking sheet and roast in the oven for 40-45 minutes until fork tender and charred on the edges.
  2. Meanwhile cook your buckwheat. Bring a large (8ltr) saucepan ¾ full of water to boil with a tsp of salt. Pour in the buckwheat and bring back to the boil. Turn to a simmer and cook for 15 minutes. Drain the buckwheat and rinse well under cold water. Leave to cool off completely.
  3. Mix the buckwheat groats with the squash and stir through the jar of harissa paste, lemon zest and juice, ¾ of the pomegranate seeds and the chopped herbs.
  4. Taste and adjust seasoning if necessary, you may not need extra as the harissa is well seasoned.
  5. Pile up on a platter and scatter over the remaining pomegranate seeds and some whole coriander leaves.
Notes
To reduce this salad it to a more modest 4-6 people (with extras that will keep in the fridge for up to 3 days), then use 1 squash, 200g buckwheat and go easy on the harissa and lemon juice to taste. You can still add the entire pomegranate, because its so pretty. You can even crumble some feta on top.

You can make your own harissa easily - I favour the Ottolenghi recipe, but since I was already at cooking capacity I chose a jar from Waitrose.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/?p=6442