CARROTS WITH BUCKWHEAT AND POMEGRANATE

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Prep time: 15 minutes

Cook time: 25 minutes

Serves: 4

Ingredients:

Bunch of 6 baby carrots

2 tablespoons coconut oil

½ cup raw almonds roughly chopped

1 tablespoon harissa paste

Juice of 1 lemon

1 tablespoons honey

Pinch salt

¼ cut spring onion finely chopped

¼ cup mint chopped

¼ cup parsley chopped

2 cups cooked (and cooled) buckwheat

Pearls from 1 pomegranate

1 tablespoon olive oil

Method

Add ½ coconut oil to a frypan on high heat and add raw carrots and ½ almonds and cook for 5 minutes on high heat. Add second half of coconut oil.

Add harissa paste, honey and lemon juice, stir through and then turn off heat and add the remainder of the almonds and stir through. Set aside to cool

In a mixing bowl add herbs, buckwheat and pomegranate and stir through, add olive oil and season with salt

Serve buckwheat salad topped with carrots and almonds.