This salad is from one of my favorite cookbooks called “Körner”, in English it means “grains”.
Despite the name, Buckwheat is not a wheat, its the seed of a plant. So if you trying to avoid grains then this would be a great alternative. It is easy to prepare and has numerous health benefits. Buckwheat is gluten-free and safe for those with celiac disease and gluten sensitivities. Combined with the vitamin and mineral filled pomegranate and fig this salad is a nutritional highlight.
Deseeding a pomegranate, I know, it can be a nightmare. I have been trying various techniques but so far the water technique has worked alright, but the downside is that you’ll lose all the juice. There are tons of recommendations and instructions online. Definitely let me know if you have a technique I should know of. And if you still can’t be bothered peeling yourself, you will find them ready to go on the market or in Turkish shops or even in your local shops.
If you don’t want your salad to turn pink, then add the seeds just before you serve the salad.
If you make it for a main then I would say it is enough for 2, as a side salad you can use it for 4 people.
Buckwheat salad with pomegranate and fig
- 150 g buckwheat
- 1,5 tbsp olive oil
- 2 tsp white vinegar
- salt and pepper
- 1/4 of a red onion
- a handful of fresh parsley a handful of fresh mint
- 6-8 fresh figs
- seeds from half pomegranate
- cook the buckwheat per instructions
- drain the buckwheat and mix it with the olive oil and vinegar, salt and pepper
- toss in onion and herbs
- carefully fold in the figs
- add pomegrante seeds just before serving