Buckwheat, beetroot and walnut salad

Buckwheat, Beetroot and Walnut Salad

Serves 2-4


  • 275g (10oz) cold cooked buckwheat or 110g (4oz) uncooked
  • 1 tsp ginger juice (squeeze from grated ginger)
  • 4 parings orange rind, finely sliced
  • Flesh 1 large orange, diced
  • 2 handfuls (about 200g or 7oz) cooked beetroot, diced
  • 3 tbsps finely sliced spring onions
  • Handful walnuts, broken into pieces
  • 1 tbsp chopped fresh or frozen mint (optional)
  • Salt and pepper
  • 1 tbsp pomegranate molasses
  • 1 tbsp boiling water
  • 2 tbsps olive oil
  • (substitute French dressing if you prefer).

This tasty, healthy salad is ideal to make when you have leftover cooked buckwheat. Enjoy it as part of a salad selection, as an accompaniment to a meal, or as a lunch pot salad. If you can tolerate dairy, try crumbling in a little feta cheese.


1 To cook the buckwheat (if necessary), place in a pan and cover with three times its depth of boiling water. Cook the buckwheat for about 10 minutes or until it is tender but not mushy. Drain in a sieve and allow to cool.

2 To make the dressing, whisk together the pomegranate molasses and boiling water then add the olive oil and whisk again.

3 Combine all the salad and dressing ingredients, season to taste and if possible, allow the salad to stand for an hour at room temperature to allow the flavours to mingle.