Pink Pomegranate & Pumpkin Seed Salad Recipe | Abel & Cole
Pink Pomegranate & Pumpkin Seed Salad
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Prep: 15 mins
Cook: 10 mins
Nutty grains of buckwheat are muddled with beautiful new season pomegranate jewels, peppery salad leaves, fresh mint, sweet orange and creamy yogurt to make a vibrant, flavour-packed salad.
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446 kcal
(per portion)
Ingredients you'll need
  • 75g buckwheat
  • 2 pomegranates
  • 25g pumpkin seeds
  • A handful of mint, leaves only
  • 1 orange
  • 4 tbsp Greek style yogurt
  • 50g peppery salad mix
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive oil
  • 150ml boiling water
Step by step this way
  • 1.

    Pour the buckwheat into a small pan and sprinkle in a little salt. Cover with the boiling water and pop a lid on the pan. Return to the boil, then reduce to a simmer for 10 mins. Drain the cooked buckwheat through a sieve and rinse well with cold water to cool. Drain well again and tip into a large bowl.

  • 2.

    Set a dry frying pan on a medium-high heat. When hot, scatter in the pumpkin seeds. Cook for 3-4 mins, till they pick up some colour and become puffy and fragrant. Tip into a bowl.

  • 3.

    Use a grater to zest the orange into a separate bowl, and squeeze in half of the juice. Add 1 tbsp oil and a pinch of salt and pepper. Whisk together (you can use a fork) to make a dressing. Set aside.

  • 4.

    Roughly shred the mint leaves and add to the buckwheat, along with the peppery salad leaves. Halve the pomegranates and place the halves, cut-side down, in the palm of your hand. Over a bowl, whack the back of the pomegranate halves with a spoon and the seeds should fall out into the bowl. Scatter into the salad. Spoon over the dressing and toss together to combine.

  • 5.

    Spoon the salad onto plates, and finish with spoonfuls of Greek style yogurt and a generous sprinkling of toasted pumpkin seeds.