Tabbouleh-style buckwheat salad
 
Preparation time
Cooking time
Total time
 
Buckwheat is healthy and tasty. If you haven't used it before, this is a good way to try it a first time.
Author:
Recipe type: Side
Cuisine: Middle-eastern
Serves: 2-3 servings
Ingredients
  • 250 grams buckwheat
  • 1 small onion
  • Alternatively 3 large spring onions or 5 small spring onions.
  • 150 grams tomatoes
  • Use ripe ones, whatever the type. I like cherry plums, or beef, or plums, or anything bright red and aromatic.
  • 1 bag flat-leafed parsley (around 30 grams)
  • 0.5 bag mint (about 15 grams)
  • The juice from 2 small lemons or one large (about 5 cl)
  • 5 cl of olive oil
  • Pinch of cloves
  • Salt and pepper to taste
Instructions
  1. Rinse the buckwheat in running water.
  2. Boil 40 cl water.
  3. Add the buckweat to the boiling water and lower the heat to a slow boil.
  4. Let the buckwheat boil for 15 minutes, then take it off the heat and let it sit for 10 minutes. If all the water evaporates, add a bit more. This is a little bit like cooking rice: the final result should be moist and neither burned to the bottom of the pan or wet enough to need sieving. As with rice, using 1 volume of buckwheat and 1 volumes of water usually works (1 tea cup buckweat to 2 tea cups water, for example).
  5. Remove parsley and mint leaves from the stems (if you like some extra crunch and flavour, leave them).
  6. Finely chop onions, tomatoes, parsley and mint and put in a large bowl.
  7. In a small bowl or measuring jug, juice the lemons and mix the juice with olive oil, cloves, salt and pepper.
  8. When the buckwheat is ready, let it cool for a little while before mixing with the vegetables and herbs.
  9. Dress and mix thoroughly.
Recipe by Edinburgh Foody at http://www.edinburghfoody.com/2011/07/15/favourite-ingredient-buckwheat/