Carrot, Buckwheat, Butternut, Butterbean Salad

Developed by Simone Nel, Yellow Papaya













Prep 25 mins
Cook 25 mins
Ready-in 50 mins


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


  1. 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.
  2. 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.
  3. Cook the butternut until soft. Cool to room temperature.
  4. In a salad bowl mix the harissa and butter beans. Add the cooked buckwheat and butternut and mix.
  5. Whisk the dressing ingredients together.
  6. Serve the salad on a bed of rocket and top with dressing.

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