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After the, for southern Spain, very wet spring that we have had, all the fruit trees have super abundant crops this year. The little pomegranate tree must have at least 70 fruits on it , the ripest of which are splitting open. With so many fruits they are small, I should have thinned them out earlier in the season, and the jewelled seeds are small and not so sweet but so tasty, and lovely for salads.
For 4 servings
100 grams buckwheat
seeds from 1 large or 2 small pomegranates
1/2 green pepper
2 large tomatoes
1 avocado
1/2 cucmber
1/2 sweet salad onion or spring onion
1 stick celery
chicory leaves – cut into thin strips/ watercress / mache salad
extra virgin olive oil
cider vinegar
good bunch of basil leaves
juice of 1 small or 1/2 large lime.
I like to soak the buckwheat in cold water overnight in which case it only takes five minutes to cook in salted water, but if you haven’t time to soak it, don’t worry, it will just take 10 – 15 minutes longer to become tender.
Once just cooked, drain the buckwheat and let it cool.
Peel the cucumber and cut into small dice.
Cut the green pepper, tomato, avocado, onion, and celery into small dice. Put into a salad bowl with the cucumber and cooled buckwheat.
Add the salad leaves and coarser chopped basil leaves. Mix well.
Dress the salad with the olive oil, lime juice and cider vinegar.
fincafood 