Recipe courtesy of Young’s Pubs & Geronimo Inns
Serves 4 / Requires preparation 24 hours before
600ml vegetable Stock
pinch of chervil, parsley and mint
15ml cold pressed rapeseed oil 1
Salt & pepper to season
FOR THE PICKLED ROMANESQUE
25g Romanesque orets
50ml Apple Cider Vinegar
3g Coriander Seeds
3g Mustard Seeds
Pinch Maldon Sea Salt
To pickle the Romanesque; Mix the vinegar, salt, water and seeds together and bring to the boil. When the liquid has boiled and the salt dissolves pour it over the orets and allow to pickle for a minimum of 24 hours.
Cook the buckwheat in the veg stock until al-dente, once cooked remove from the stock and allow to cool. Peel the orange and break into segments. Roughly chop the herbs. Slice the fennel into thin slices, season with salt, pepper and rapeseed oil and roast in the oven for 10mins at 180oc. Roughly chop the walnuts and toast in a dry pan. To de-seed the pomegranate, cut in half and over a bowl hit the back of the pomegranate with a wooden spoon until all of the seeds have fallen out.
To serve, mix all the ingredients together in a mixing bowl, dress with oil and season. Garnish with some fresh herbs and a few pomegranate seeds.To serve, mix all the ingredients together in a mixing bowl, dress with oil and season. Garnish with some fresh herbs and a few pomegranate seeds