The fourth, and final recipe for this month, is one that is very quick and easy to whip up, and best of all – no oven required!
Traditionally, Tabbouleh is made from bulgar wheat. Since wheat is a definite ‘No!’ in the life of a celiac, and those living a gluten-free lifestyle, I’ve decided to try it with another grain, which unlike its name, is actually gluten-free!
I have often made quinoa ‘Tabbouleh’ type salads in the past, and they’ve turned out really well. This time, I’ve tried it with buckwheat.
I often bake with buckwheat, but have never tried it as a porridge or like this, and I was pleasantly surprised with the results. It is D-licious!
(Free of: gluten, wheat, oats, barley, egg, corn, sugar, nuts, shellfish, potato, dairy)
Servings: 2 – 4
Prep time: 10 minutes
Cooking time: 10 minutes
- 1 cup of buckwheat groats
- Juice and zest of one fresh lemon
- 2 -3 Tablespoons of olive oil
- 2 ripe tomatoes, cut up
- 1 small bunch of celery (or parsley), chopped
- Sea salt and ground black pepper to taste
- A few sprigs of fresh mint leaves, chopped
- A sprinkling of mixed dried herbs / spices
- Rinse the buckwheat under running water
- Place into a pot, and add 2 cups of water
- Leave to soak for about an hour, then rinse and again add 2 cups of water to the pot
- Bring to a boil, then simmer, with the lid on, until cooked (about 10 minutes)
- Drain and set aside
- Wash the tomatoes, fresh mint and celery and chop into small pieces
- Wash the lemon, and zest it, before cutting in half and squeezing out the juice
- Place the buckwheat into a serving dish
- Pour the olive oil onto the buckwheat, and stir
- Add the tomatoes, celery, mint, lemon juice, salt and pepper, dried herbs (and extra olive oil if required)
- Stir gently
- Sprinkle the lemon zest over and serve