Place the carrot and turmeric juice and 3 cups of water and heat until a boil.
Add the buckwheat and cover tightly and cook for 10 minutes.
Move from heat (even if there is still some water remaining), add butter, stir gently with a fork, cover with a lid and a tea towel, and allow to rest for 20-30 minutes.
Cook the butternut until soft. Cool to room temperature.
In a salad bowl mix the harissa and butter beans.
Add the cooked buckwheat and butternut and mix.
Whisk the dressing ingredients together.
Serve the salad on a bed of rocket and top with dressing.
Notes
By Simone Kruger, Yellow Papaya for Rugani Juice https://yellowpapaya.co.za