Deliciously Ella’s Pomegranate, Parsley And Buckwheat Salad Recipe

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This recipe was created by Ella Woodward for natural cleaning products brand method.


  • 150g buckwheat
  • 2tsp ras el hanout
  • olive oil, for drizzling
  • 2 carrots, peeled and julienned or grated
  • 2 oranges, peeled and pith removed and sliced into circles
  • 1 large bunch flat leaf parsley, leaves picked
  • 1 small bunch dill, fronds picked
  • 1 handful fresh mint leaves, roughly chopped
  • 1 pomegranate, seeds removed


  • In a saucepan, cover the buckwheat with 400ml water, bring to the boil and simmer for about 5-8 minutes, until most of the water is absorbed. Drain the buckwheat through a sieve and rinse with cold water. Drain again and then put into a bowl, mix in the ras el hanout, olive oil and season with salt and pepper.

  • Add the carrots and oranges to the buckwheat and mix well, letting the flavours all meld together.

  • Stir in the parsley, dill, mint and pomegranate seeds, mix well, then serve.

Top Tip

This recipe is a delight on its own, as well as served along side roasted cauliflower and carrots with cumin.

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