gluten free tabbouleh

I am sticking with the simple recipes to tackle the glut of flat leaf parsley I have at the moment.

Flat leaf parsley is prolific and nourishing. Enough said. Time to move over as a garnish and take centre stage.

Some ways to use it!

1. Make a pesto. Blend with olive oil, garlic, pinenuts and lemon zest with some parmesan cheese and black pepper. Seriously good!
2. Just blend with leftover oils and pour into ice cube trays to freeze as an addition to stews later.

 
 Ingredients 

• 1 cup buckwheat seeds
• 1 cup cherry tomatoes, chopped into quarters
•  1 cucumber, diced
• 2 large handfuls fresh flat leaf parsley finely chopped
• 1 large handful of mint finely chopped
• 1 lemon (juiced and grated)
• ¼ cup red onion or spring onion, chopped fine
• 2 garlic cloves, minced
• 1-2 tablespoons olive oil (optional)
• salt and pepper to taste

Method

1. Bring 2 cups of water to a boil on medium heat.
2. Add in the buckwheat and cook for 10 minutes with the lid off, until most of the water is absorbed then turn the heat down to low with the lid on for a few more minutes until all the water is gone and the buckwheat is soft.
3. Fluff the buckwheat up with a fork and set to cool while you prepare everything else.
4. Add the remaining ingredients to a large bowl, transfer the buckwheat to the bowl and toss well until all ingredients are combined

Note: The original tabbouleh uses bulghur wheat. 

Anne Maher