1/2 cup (100g) buckwheat, soaked in water overnight, drained
2 bunches baby (Dutch) carrots, tops trimmed
1/4 cup (60ml) coconut oil, melted
1 tbs harissa paste
11/2 tbs pomegranate molasses
1/2 cup (80g) almonds, roasted, chopped
Seeds of 1 small pomegranate
1 bunch flat-leaf parsley, leaves roughly chopped
1/2 bunch mint, leaves torn
3 spring onions, thinly sliced
2 tbs extra virgin olive oil
Juice of 1/2 lemon
1. Preheat the oven to 180°C. Toss carrot, coconut oil, harissa and 1 tbs pomegranate molasses in a bowl, then season. Roast for 30-40 minutes until tender. Cool.
2. Meanwhile, bring a saucepan of water to the boil over high heat. Add soaked buckwheat and cook for 3 minutes or until tender. Drain and refresh under cold running water. Transfer buckwheat to a large bowl and set aside.
3. Toss the remaining ingredients and 2 tsp molasses with buckwheat. Season and top with roasted carrots to serve.