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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is a gluten free version of the popular Lebanese tabbouleh. Made from a grandmother's recipe and modified to suit gluten free. Ingredients:
salad |
1/4 cup buckwheat (soaked overnight) |
2 bunches continental parsley (finely chopped) |
5 medium sized tomatoes (diced) |
1 large onion (finely chopped) |
dressing |
1 tablespoon oil |
juice of 5-6 lemons |
salt and pepper to taste |
pinch ground cloves |
Directions:
1. Wash buckwheat and drain. Soak in enough water to allow 2cm (1 ) headroom overnight in the fridge. Drain off water and squeeze dry in hands.
2. Combine parsley, tomato, onion and buckwheat.
3. Mix dressing ingredients in a jar and shake well to combine.
4. Drizzle dressing over salad and allow to steep in fridge for at least half an hour.
5. Serve and enjoy.
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