Salad:
2 cups buckwheat
3 carrots, peeled and chopped
1 small red onion, chopped
50g fresh baby spinach leaves, chopped
1 tin chickpeas, drained
6 dates, halved and pitted
2 spring onions, thinly sliced
50g fresh coriander, chopped
250g halloumi cheese, thickly sliced
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Black Pepper, to serve
Harissa paste:
1 red pepper, seeded and chopped
4 fresh mild red chillies
2 cloves garlic, crushed
1 tbsp NOMU Extra Virgin Olive Oil, with extra for drizzling
1 tsp NOMU Cook’s Collection Smoked Chipotle Flakes
Cook the buckwheat according to the package instructions, and set it aside to cool completely.
For the harissa paste, place the red pepper, chillies and garlic into a roasting pan and drizzle with Olive Oil. Toss to combine and roast in the oven until soft, and set aside to cool slightly. Place the roasted veg in a blender, add the Chipotle Flakes and blend until smooth, slowly adding Olive Oil until you’ve reached your desired consistency.
Spoon the buckwheat into a mixing bowl, and gently combine with the rest of the salad ingredients (except the halloumi and Olive Oil).
Brush Olive Oil over the halloumi slices, and grill in a skillet over medium-high heat, until golden brown. Place the grilled halloumi over the top of the salad, drizzle the harissa paste over, and serve with Black Pepper.
Salad:
2 cups buckwheat
3 carrots, peeled and chopped
1 small red onion, chopped
50g fresh baby spinach leaves, chopped
1 tin chickpeas, drained
6 dates, halved and pitted
2 spring onions, thinly sliced
50g fresh coriander, chopped
250g halloumi cheese, thickly sliced
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Black Pepper, to serve
Harissa paste:
1 red pepper, seeded and chopped
4 fresh mild red chillies
2 cloves garlic, crushed
1 tbsp NOMU Extra Virgin Olive Oil, with extra for drizzling
1 tsp NOMU Cook’s Collection Smoked Chipotle Flakes
Cook the buckwheat according to the package instructions, and set it aside to cool completely.
For the harissa paste, place the red pepper, chillies and garlic into a roasting pan and drizzle with Olive Oil. Toss to combine and roast in the oven until soft, and set aside to cool slightly. Place the roasted veg in a blender, add the Chipotle Flakes and blend until smooth, slowly adding Olive Oil until you’ve reached your desired consistency.
Spoon the buckwheat into a mixing bowl, and gently combine with the rest of the salad ingredients (except the halloumi and Olive Oil).
Brush Olive Oil over the halloumi slices, and grill in a skillet over medium-high heat, until golden brown. Place the grilled halloumi over the top of the salad, drizzle the harissa paste over, and serve with Black Pepper.
Salad:
2 cups buckwheat
3 carrots, peeled and chopped
1 small red onion, chopped
50g fresh baby spinach leaves, chopped
1 tin chickpeas, drained
6 dates, halved and pitted
2 spring onions, thinly sliced
50g fresh coriander, chopped
250g halloumi cheese, thickly sliced
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Black Pepper, to serve
Harissa paste:
1 red pepper, seeded and chopped
4 fresh mild red chillies
2 cloves garlic, crushed
1 tbsp NOMU Extra Virgin Olive Oil, with extra for drizzling
1 tsp NOMU Cook’s Collection Smoked Chipotle Flakes
Cook the buckwheat according to the package instructions, and set it aside to cool completely.
For the harissa paste, place the red pepper, chillies and garlic into a roasting pan and drizzle with Olive Oil. Toss to combine and roast in the oven until soft, and set aside to cool slightly. Place the roasted veg in a blender, add the Chipotle Flakes and blend until smooth, slowly adding Olive Oil until you’ve reached your desired consistency.
Spoon the buckwheat into a mixing bowl, and gently combine with the rest of the salad ingredients (except the halloumi and Olive Oil).
Brush Olive Oil over the halloumi slices, and grill in a skillet over medium-high heat, until golden brown. Place the grilled halloumi over the top of the salad, drizzle the harissa paste over, and serve with Black Pepper.
Salad:
2 cups buckwheat
3 carrots, peeled and chopped
1 small red onion, chopped
50g fresh baby spinach leaves, chopped
1 tin chickpeas, drained
6 dates, halved and pitted
2 spring onions, thinly sliced
50g fresh coriander, chopped
250g halloumi cheese, thickly sliced
2 tbsp NOMU Extra Virgin Olive Oil
NOMU Black Pepper, to serve
Harissa paste:
1 red pepper, seeded and chopped
4 fresh mild red chillies
2 cloves garlic, crushed
1 tbsp NOMU Extra Virgin Olive Oil, with extra for drizzling
1 tsp NOMU Cook’s Collection Smoked Chipotle Flakes
Cook the buckwheat according to the package instructions, and set it aside to cool completely.
For the harissa paste, place the red pepper, chillies and garlic into a roasting pan and drizzle with Olive Oil. Toss to combine and roast in the oven until soft, and set aside to cool slightly. Place the roasted veg in a blender, add the Chipotle Flakes and blend until smooth, slowly adding Olive Oil until you’ve reached your desired consistency.
Spoon the buckwheat into a mixing bowl, and gently combine with the rest of the salad ingredients (except the halloumi and Olive Oil).
Brush Olive Oil over the halloumi slices, and grill in a skillet over medium-high heat, until golden brown. Place the grilled halloumi over the top of the salad, drizzle the harissa paste over, and serve with Black Pepper.
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