Simone Kruger, Yellow Papaya for Rugani Juice
Print Recipe
Prep Time 25 mins
Cook Time 25 mins
Servings 4


  • 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
  • For the dressing
  • 1 tbsp olive oil
  • 50 ml Rugani Carrot and Turmeric juice
  • 1 tsp dijon mustard


  • 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.


By Simone Kruger, Yellow Papaya for Rugani Juice https://yellowpapaya.co.za