Curried Tomato, Courgette & Pepper Salad
Clock Image
Prep: 15 mins
Cook: 15 mins
Packed full of super food goodness, both turmeric and cumin are famous tummy soothers, the colourful pepper and tomatoes are packed with Vit C and the sprouts are bursting full of energising protein (and delicious crunch).
This recipe is a:
See this week's box.
Recipe Box Recipe Main Image
400 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
Step by step this way
  • 1.

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

  • 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 it. Trim and slice the courgettes on the angle into 1cm slices. Peel and slice your garlic.

  • 3.

    Set a large frying pan over high heat. Swirl in 1 tbsp oil then add the veg, garlic the and cumin seeds. Cook for just a min or two, till just warm and lightly charred. Tumble onto a large serving platter.

  • 4.

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

  • 5.

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

This recipe is from
See this week's box