BUCKWHEAT CARROT, BUTTERNUT AND BUTTERBEAN SALAD
Simone Kruger, Yellow Papaya for Rugani Juice
Rugani Carrot and Turmeric Juice
(skinned and cut into cubes)
can butter beans
For the dressing
Rugani Carrot and Turmeric juice
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