This is a twist on a traditional tabbouleh made with naturally gluten-free buckwheat instead of bulgur. There are also two mini recipes within this – slow roasted tomatoes and Dukkah. Serve on its own or as a side with your favourite BBQ this summer!
Serves 4
Prep time: 20 minutes Cook time: 10 minutes for the buckwheat (2 hour roasting of tomatoes can be done in advance)
1. Preheat the oven to 110°c (fan) 130°c (non-fan), or gas mark 1.
2. Lay out the tomato halves cut side up on a baking tray and season generously. Roast in the oven for at least two hours.
For the Dukkah:
1. In a heated frying pan, toast the nuts (no oil required), moving frequently until golden all over. Tip out into a bowl and return the pan to heat.
2. Toast the coriander seeds, cumin and sesame seeds until fragrant and then add to the bowl.
3. Tip everything into a food processor, along with the smoked paprika, salt and pepper, and pulse until there is a chunky mix (don’t overmix or it could turn into nut butter).
4. This makes double what you need so store half in a sealed jar and use to top salads, guacamole, falafel etc.
To make up the tabbouleh:
1. Heat a dry frying pan and toast the buckwheat for a few minutes, moving often, until the groats start going a nice toasted golden colour all over. Add twice the volume of cold water and bring to the boil, simmering for 10 minutes until cooked and all the water has been absorbed.
2. While still warm, add in the lemon zest and juice, olive oil and salt and pepper, so all the flavours are absorbed.
3. Allow to cool to room temperature before mixing in the spring onions, cucumber, herbs, watercress, slow roasted tomatoes and Dukkah.
Enjoy!
Lucy Williamson, Nutritionist
