Curried Tomato, Courgette & Pepper Salad
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Prep: 15 mins
Cook: 15 mins
Fresh, ripe heirloom tomatoes, tender courgette and crunchy pepper meet the gentle spiciness of cumin and turmeric in this flavour-packed salad, tossed with nutty buckwheat and the bite of mixed bean sprouts.
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408 kcal
(per portion)
Ingredients you'll need
  • 75g buckwheat
  • 200g heirloom tomatoes
  • 1 red pepper
  • 2 courgettes
  • 1 garlic clove
  • 2 tsp cumin seeds
  • 227g mixed bean sprouts
  • 1 tsp turmeric
  • 1 lime
  • A handful of coriander, leaves only
From your kitchen
  • Sea salt
  • 150ml boiling water
  • Freshly ground pepper
  • 2 tbsp olive oil
You'll need
  • Pan with a lid
  • Measuring jug
  • Large frying pan
Step by step this way
  • 1.

    Tip the buckwheat into a pan and add a little salt. Pour in 150ml boiling water and bring to the boil. Simmer for 15 mins, or till tender. Drain and rinse with cold water.

  • 2.

    While the buckwheat simmers, halve the tomatoes. Cut the pepper into 1cm-thick slices – flick out the seeds and discard the stem when you get to them. Trim and slice the courgettes on the angle into 1cm-thick slices. Peel and thinly slice the garlic.

  • 3.

    Set a large frying pan over high heat. Swirl in 1 tbsp olive oil then add the veg, garlic and 2 tsp cumin seeds. Cook for 3-4 mins, till just warm and lightly charred. Tip onto a large serving platter or into a serving bowl.

  • 4.

    Add the bean sprouts and cooled buckwheat to the veg. Gently mix through the warm veg. Dust 1 tsp turmeric and a pinch of salt and pepper over the top. Grate over the lime zest and squeeze a good bit of lime juice over the top. Drizzle with 1 tbsp olive oil.

  • 5.

    Roughly chop the coriander leaves and sprinkle over the top to serve.

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