CHUNKY BUCKWHEAT TABBOULEH
Serves: 4-6 | Prep time: 10 mins | Cook time: 15 mins
A light, fresh and chunky take on tabbouleh. This salad goes perfectly with slow cooked lamb and barbecued meats.
Unlike traditional tabbouleh, which uses bulgur, this recipe is gluten free. The buckwheat grains/groats are readily available from most supermarkets too. If you’re still unsure on the buckwheat, when toasted, it has a mild nutty taste unlike buckwheat flour that can have a bitterness.
Recipe and images courtesy of Alana Lowes.
1 tbsp olive oil
½ cup buckwheat grains, also known as groats
1 ½ cups boiling water
2 tsp salt flakes
1 bunch parsley, leaves removed, stalks discarded
250g mini tomatoes, halved
250g mini cucumbers, finely sliced, or 1 Lebanese cucumber, finely sliced
¼ cup mint leaves, shredded
½ pomegranate, seeds removed
½ tsp sumac
1 tbsp extra virgin olive oil
Juice of 1 lemon
1 garlic clove, crushed
Salt flakes and pepper for seasoning
Add the oil and buckwheat groats (if the groats are raw and untoasted) to a large saucepan, place over a medium heat and toast until they turn golden in colour. Turn the heat to low and add the boiling water, taking care as the water can spit and splatter. Cover and cook for 10 mins or the buckwheat is al dente in texture. Drain and rinse. Allow to cool.
Combine the remaining ingredients for the tabbouleh together in a large bowl with the cooled cooked buckwheat and stir to combine. Season with salt and pepper as desired.