I know, I know it might not feel all that much like summer at the moment… It has been a temperamental one here this year, that’s for sure. But before the strawberry season is well and truly over, I thought I’d share this next salad recipe as part of my Summer Salad Series.

If you went ahead and bought some buckwheat to try out the raw buckwheat porridge, I’m giving you another opportunity to use them up here!

This recipe is an infusion of ideas from two of my favourite food bloggers and cookbook writers. I used the buckwheat tabbouleh recipe from Emma Galloway’s fab book and fused it with the idea of adding fresh strawberries from Sprouted Kitchen’s book which I bought some time ago.

If you pre-cook the buckwheat you can whip this salad up in no time. Of course if you are not a major fan of buckwheat you can substitute with another grain of choice. In traditional tabbouleh bulgur wheat is used. Bulgur is made cracked whole wheat and hence not gluten free.

 

straightforward nutrition

 

Tabbouleh is such a great dish for increasing the intake of fresh herbs. The key to a good tabbouleh is to use plenty of fresh flavoursome herbs. Ideally you want to keep the ratio of herbs to grain 1:1. So basically you end up with a very green, herb-y salad.

Fresh herbs like coriander, parsley and mint offers an excellent way to naturally support digestion and elimination as they offer a good source of natural enzymes and are also very cleansing to the body.

If you don’t have strawberries to hand, you can simply leave them out. Or why not try replacing them with another type of berry? Perhaps red currants for a tangy experience or maybe blueberries to add another colour dimension!

I’ve used pomegranate molasses here, as to be true to Emma’s original dressing but you can swap it for maple syrup if you wish. It will make you dressing a little sweeter though.

 

summer salad

Recipe inspired by My Darling Lemon Thyme & Sprouted Kitchen

 

Buckwheat Tabbouleh with Strawberries

Serves 4

1/2 cup raw hulled buckwheat groats

About 10 strawberries, washed, hulled & halved

A bunch of fresh coriander

A bunch of fresh parsley

A bunch of fresh mint – use less mint than the rest of the other herbs if you are using a particular strong variety

1/2 cucumber, washed & diced

10 yellow or red cherry tomatoes

3 spring onions, finely chopped

For the dressing:

3 tbsp extra virgin olive oil

juice of 1/2 lemon

1 tbsp pomegranate molasses ( or sub for maple syrup)

Sea salt & Black pepper, to season

Handful of pecan nuts, roughly chopped

Start by cooking the buckwheat groats. Bring 250 ml water with a pinch of salt to the boil. When the water is boiling add your rinsed buckwheat groats. Cover the saucepan with a lid, reduce the heat to a simmer and cook for 15-20 min until all the water is absorbed and the grains are cooked through. Set aside to cool completely.

Tip- The buckwheat groat will appear a little transparent once cooked through. They should still hold their shape though.

Finely chop the herbs and set aside.

Make the dressing by mixing all olive oil, lemon juice and pomegranate molasses in a small bowl. Taste and season accordingly.

Once the buckwheat is completely cold, mix in the dressing and then add the rest of the ingredients. Gently give the whole salad a toss. Scatter the chopped pecan nuts over and serve.

You can serve the salad as it is on it’s own or as a side to a summery garden party. (If the weather permits!)

 

buckwheat tabbouleh

 

 

Get your FREE Rainbow Bowl guide

Subscribe to get simple tips on how to create delicious, tasty and colourful salads! And keep up to date with the latest happenings on the blog

Powered by ConvertKit