Buckwheat Tabbouleh
Buckwheat tabbouleh salad made with soaked raw buckwheat groats, fresh parsley, mint, onion, and tomato, then dressed with lemon juice, olive oil and salt.
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Equipment
- Knife.
- Chopping board.
- Kitchen towel.
- Small bowl for the dressing.
- Bowl for the salad.
Ingredients
- 170g g (1 cup) pre-soaked buckwheat
- 100 g fresh parsley (a big bunch)
- handful fresh mint (plus extra to garnish)
- 3 medium tomatoes
- 4 spring onions
Dressing.
- 3 tablespoon extra virgin olive oil
- ½ a lemon, juiced
- ¼ teaspoon salt
Instructions
- Start by preparing the dressing. Mix the juice of half a lemon with extra virgin olive oil and salt in a small bowl using a whisk or a fork.3 tablespoon extra virgin olive oil, ½ a lemon, juiced, ¼ teaspoon salt
- For the salad: Finely dice the tomatoes and add them to a small bowl with the buckwheat and half the salad dressing. Stir to mix evenly, then place to one side while you chop the herbs.170g g (1 cup) pre-soaked buckwheat, 3 medium tomatoes
- Finely chop the parsley, fresh mint and spring onions. Add them to a big bowl and toss together lightly. Pour over the buckwheat-tomato mixture a little at a time, until evenly combined.100 g fresh parsley, handful fresh mint, 4 spring onions
- Lastly, do a taste test. Adjust the salad with some seasoning and a little more salad dressing, if needed. Store in the fridge (covered) until a few minutes before serving.
Notes
- Cover and store buckwheat tabbouleh in a suitable container in the fridge for up to 3 days.
- Use a larger prep knife instead of a small paring knife, as there is lots of slicing and chopping.
- After soaking the buckwheat, rinse and drain the thoroughly until the water runs clear. Then gently dry the pre-soaked groats with a kitchen towel, being careful not to break them. I find they mush very easily.
- Use no more than half the dressing initially to keep the salad light in texture. You can always add more before serving.
- Any leftover salad dressing can be kept in a lidded jar in the fridge for up to 5 days.
Tried this recipe?Please let me know in the comments below