Power Grains: Tangy Buckwheat Salad With Barberries
Prep Time:
20 minutes
Cook Time:
15 minutes
Servings:
6 as a main or 8 as a side
Ingredients
  • 1 cup buckwheat
  • 2/3 cup hot vegetable or chicken stock
  • 1/3 cup unsalted pistachio nuts
  • 2 tablespoons dried barberries
  • 1 teaspoon dried mint
  • 1 tablespoon olive oil
  • 2 large handfuls cilantro
  • 1 tablespoon date syrup
  • 1 tablespoon pomegranate molasses
  • juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 teaspoon ground sumac
  • 1/2 teaspoon grated fresh ginger root
  • 1/2 teaspoon Harissa
  • sea salt and freshly ground black pepper
Directions
  1. Place the buckwheat in a sieve and rinse really well under cold running water. Add to a medium saucepan and cover with the hot stock. Bring to a boil, then cover with a lid and let simmer gently for 10 to 12 minutes until the buckwheat is soft but still retains a little bite.
  2. Drain and spread out on a tray or a plate to cool slightly (this prevents it from ending up as one big sticky mass).
  3. Beat the ingredients for the dressing together in a bowl and set aside.
  4. Transfer the buckwheat to a large bowl, then stir in the pistachios, barberries, and mint, add the dressing, and mix it through with a fork. Finish with the olive oil and cilantro, reserving a tablespoon of the latter for garnish. Serve at room temperature, scattered with the reserved cilantro.