Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil buckwheat
Rinse the buckwheat. Bring a large pot of salted water to the boil. Once boiling, add the buckwheat and cook for 15 min or until tender. Drain once tender and allow to cool slightly.
2 Prep salad
Meanwhile, de-seed and finely chop the pepper. Chop the cucumbers into small bite-sized pieces. Add the honey, harissa(spicy!), pomegranate molasses, oliveoil, salt and a generous squeeze of lemon juice to a large bowl and whisk. Add the cucumbers and peppers to the bowl. Set aside.
3 Toast dukkah
Heat a large non-stick pan over a medium heat. Add the almondflakes, both sesame seeds, the coriandercuminpowder, smokedpaprika and flakyseasalt. Toast for 1-2 min or until fragrant, being careful not to burn the paprika. Transfer the dukkah to a bowl. Wipe the pan clean.
4 Fry prawns
Return the pan to a medium heat with a drizzle of oil. Once hot, add the prawns, soysauce, garlicpowder and a pinch of salt. Fry for 2-3 min until the prawns are cooked through.
5 Finish salad
Meanwhile, add the cooled buckwheat and rocket to the cucumber and peppersalad. Toss.
Divide the salad among plates. Crumble the feta over the salad. Top the prawns with the dukkah and serve alongside the buckwheatsalad with a dollop of labneh.
Tip!Entertaining this week? Cook this recipe for 2 people but serve it for 4 as a starter. Delicious with crusty bread on the side!