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.