Carrot, Buckwheat, Butternut, Butterbean Salad
Boil carrots, turmeric, and water; add buckwheat for a creamy side dish with roasted butternut squash and harissa butter beans. Rest to perfection.
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- Serving platter
Ingredients
- 2 Cups dehusked buckwheat
- 1 cup Rugani Carrot and Turmeric Juice
- 1 tsp butter
- 300 g butternut, skinned and cut into cubes
- 1 can butter beans
- 1 tbsp harissa paste
- 1 packet rocket
- 1 tbsp olive oil
- 50 ml Rugani Carrot and Turmeric Juice
- 1 tsp dijon mustard
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