IMMUNE BOOSTING & EASY ROAST CARROT AND BUCKWHEAT SALAD
1/2 cup (100g) buckwheat, soaked in water overnight, drained OR any other grain you have on hand with you
2 bunches baby (Dutch) carrots, tops trimmed OR you can use beetroot (great anti-inflamatory)
1/4 cup (60ml) coconut oil, melted OR olive oil is fine
1 tbs harissa paste/powder
11/2 tbs pomegranate molasses OR substitute for honey (can strengthen immune system) and olive oil
1/2 cup (80g) almonds, roasted, chopped OR walnuts
Seeds of 1 small pomegranate
1 bunch flat-leaf parsley, leaves roughly chopped
1/2 bunch mint, leaves torn
3 spring onions, thinly sliced
2 tbs extra virgin olive oil
Juice of 1/2 lemon
METHOD
Preheat the oven to 180°C. Toss carrot, coconut oil, harissa and 1 tbs pomegranate molasses in a bowl, then season.
Roast for 30-40 minutes until tender. Cool.
Meanwhile, bring a saucepan of water to the boil over high heat. Add soaked buckwheat or any other gran of your choice and cook for 3 minutes or until tender. Drain and refresh under cold running water. Transfer buckwheat to a large bowl and set aside.
Toss the remaining ingredients and 2 tsp molasses/honey oil with buckwheat. Season and top with roasted carrots to serve.
