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Buckwheat tabbouli

Serves: 6
Prep: 10
Cook: 20

    A quick and easy gluten free dish that’s as versatile as it’s tasty. High in fibre and a source of iron, it’s great as a side salad, a sandwich filler or a satisfying snack on its own.

    Ingredients

    • 1 litre water
    • 10g gluten free 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 tbs olive oil
    • 1 clove garlic, finely chopped

    Method

    1. Step 1

      Place water in a medium-sized saucepan over a medium heat, bring to the boil.

    2. Step 2

      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.

    3. Step 3

      Add parsley, semi-dried tomatoes, lemon juice, olive oil and garlic to the buckwheat. Toss to combine and serve.

    Tips

    • Buckwheat can be bought as whole kernels, flour, or groats (crushed kernel pieces) from most supermarkets and health food stores.
    • Remember to always check the label of each ingredient to ensure it is gluten free.

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