Buckwheat Tabouli

Organisation: Sanitarium Health & Wellbeing Company

Preparation: 10

Cooking time: 20

Serves: 6

Type of recipe: Vegetarian, side dish, gluten free

Recipe

Combining the earthy taste of tender buckwheat kernels with the vibrant flavors of fresh parsley, semi-dried tomatoes, and a tangy lemon dressing, this dish is as wholesome as it is delicious.

Ingredients:

1 litre water
10g vegetable stock cube, crumbled
1 cup buckwheat kernels
2 bunches continental parsley, roughly chopped
1 cup semi-dried tomatoes, chopped
½ cup lemon juice
1½ tablespoons olive oil
1 clove garlic, finely chopped

Method:

Place water in a medium sized saucepan over a medium heat, bring to the boil.
Add the stock cube and the buckwheat and simmer for 20 minutes or until buckwheat is tender. Drain and discard the stock.
Transfer the buckwheat to a large salad bowl.
Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat. Toss to combine and serve.