سلطة الحنطة السوداء

Boil the buckwheat (like bulgur) in water until tender, then drain and set aside.

Add the finely chopped cucumber to a large wooden bowl.

Add the finely chopped tomatoes to the bowl.

Add the finely chopped parsley and purslane (or verdolaga).

Add the finely chopped red onion and chopped green chili pepper.

Add the cooked buckwheat to the vegetables in the bowl.

Toss all the ingredients well and set aside.

To prepare the dressing, mix the lemon juice with olive oil, dried mint, salt, and pomegranate molasses in a glass bowl.

Pour the dressing over the salad ingredients and toss well to coat evenly.

Garnish the salad with pomegranate seeds, place it in a serving dish, and serve.