Friday, 29 June 2018

Herby Buckwheat Tabbouleh

herby buckwheat tabbouleh
I've previously posted a recipe for Quinoa Tabbouleh (click here) and whilst I still enjoy that recipe, I wanted to post another version as tabbouleh is perfect for sunny weather and it's always nice to have a little variety! Despite its name, buckwheat is naturally gluten free and is an ingredient which features prominently in my kitchen. It may not have quite as many nutritional benefits as the powerhouse that is quinoa but it's nice to offer as something a bit different. This salad has been my go-to for lunch recently and my boyfriend has even said that it's his new favourite- high praise indeed! I'm not going to deny that it's pretty garlicky but it is balanced by the fresh flavours of the other ingredients including classic tomato & cucumber, jewel-like juicy pomegranate and a trio of herbs. What's more, when I have this for lunch, it's so satisfying that I feel full until dinner without the temptation to snack. The recipe can be made in bulk if you need a slightly unusual salad to take along to a BBQ and it also keeps pretty well in the fridge, making it perfect for meal prep.

Three great health benefits: boosts immunity, helps support the body's detoxification process, beneficial for heart health

Serves 4

Ingredients:
1 cup buckwheat groats, rinsed
1 & 1/2 cups vegetable stock
2 tomatoes, finely chopped
1 spring onion, finely chopped
1 clove garlic, crushed
1/2 cucumber, finely chopped
Few sprigs mint, finely chopped
Few sprigs parsley, finely chopped
Few sprigs coriander, finely chopped
1/4 cup pomegranate
2 tbsp extra virgin olive oil
Juice of 1/2 lemon
Sea salt and black pepper, to taste

Method:
1) Combine the buckwheat groats and vegetable stock in a saucepan and simmer together (stirring regularly) for 15 minutes over a medium heat on the hob, until almost all of the stock is absorbed. Place a lid on the saucepan, reduce the heat to low and cook for a further 5 minutes until all of the liquid is completely absorbed. Set aside to cool completely.
2) Add the remaining ingredients and stir together to combine.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 
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