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The Moroccan Buckwheat Pumpkin Salad will not only take you into the spicy Moroccan world, but is also composed in such a way that you can enjoy the autumnal aromas of our regions as a cold salad. Enriched with various ingredients, such as chickpeas, carrots, fresh spinach and sweet dates, this buckwheat salad can shine as a quick snack or a delicious lunch.
Although we are an Asian-German family, we love Moroccan cuisine with its fine aromas. Even if we can’t cook as much Moroccan food as we would like. Today we tried to use Moroccan ingredients and spices that are similar to this type of cuisine, while contributing local or seasonal ingredients. To our surprise, this delicious salad came out.
Adding cumin to the dressing as well as using dates and chickpeas was enough for me to give the salad the Moroccan flavor I was looking for. I really love cumin, so this salad was totally my thing. A very simple but delicious salad.
if you like our Moroccan Buckwheat Salad with Roasted Pumpkin, you might also be interested in these dishes:
tips and information
I always leave the skin on when roasting the squash as it gives the salad a nice texture and flavor. Don’t overcook the buckwheat, as you want it to stay fairly soft in small nuggets.
Contrary to what its name might suggest, the pseudocereal buckwheat is gluten-free and is therefore ideal for people with celiac disease and other gluten-related diseases. Naturally gluten-free buckwheat is also high in protein, iron, zinc and B vitamins, and selenium.
For example, you can make these delicious vegan buckwheat pancakes from overcooked buckwheat.
How to cook buckwheat
Wash unpeeled buckwheat thoroughly with hot water.
To cook, place the buckwheat in a large saucepan with a lid and twice the amount of lightly salted water or vegetable broth. Bring everything to the boil, reduce the heat to low, cover and leave to swell for about 15 minutes. Little to no stirring. Drain well and set aside to cool.
You can sprinkle roasted buckwheat over salads for a nutty crunch or throw it in your breakfast cereal. To roast, place the buckwheat in a pan without adding any fat and roast while tossing constantly. The nutty aromas are activated particularly well. I also like to add a dash of soy sauce to the end of the pan if I want to sprinkle the toasted buckwheat over a salad.
Moroccan Buckwheat Pumpkin Salad
- 1 Hokkaido pumpkin small or ½
- 1 native olive oil*
- kosher salt*
for the salad:
- pomegranate seeds
- Preheat the oven to 200°C.
- Wash the pumpkin, cut in half, scrape out the seeds with a spoon and cut the pumpkin flesh into approx. 1x1 cm cubes.
- Mix pumpkin cubes with olive oil, salt and pepper. Place the pumpkin on a baking sheet lined with parchment paper and bake until al dente, about 20 to 30 minutes.
- Take out and let cool.
In the meantime:
- Cook the buckwheat packing instructions.
- Peel the carrots and cut into small cubes or grate finely.
- Peel onions and garlic. Finely dice the onions and finely chop the garlic.
- Drain the chickpeas in a colander and rinse with clear water. Drain well.
- Wash and roughly chop the spinach, mint and parsley.
- Put all the vegetables in a bowl with the cooked and cooled buckwheat.
- If necessary, pit the dates and chop roughly. Add half to the vegetables in the bowl and set aside the rest to serve.
- In a separate bowl, mix together the ingredients for the dressing: mix the cumin, olive oil, lemon juice, salt and pepper together well and season to taste.
- Add the dressing to the salad and mix gently.
- Divide the salad between plates or bowls and serve sprinkled with date pieces, herbs and pomegranate seeds or fresh figs.
- Enjoy your meal!