Buckwheat Tabbouleh With Honey Radishes

6
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"From Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (204.9 g)
  • Calories 195.3
  • Total Fat - 6.3 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 267.5 mg
  • Total Carbohydrate - 32.2 g
  • Dietary Fiber - 6.7 g
  • Sugars - 8.1 g
  • Protein - 6.7 g
  • Calcium - 252.3 mg
  • Iron - 3.7 mg
  • Vitamin C - 59.6 mg
  • Thiamin - 0.2 mg

Step 1

Preheat your oven to 200C.

Step 2

Cut the radishes into quarters and lay them flat on a baking tray and drizzle with olive oil and honey, and sprinkle with salt and roast for about 20 minutes, or until the radishes blister and char a little in some places though they should still have some bite and then remove from the oven and set aside to cool.

Step 3

Fill a medium sized saucepan two thirds full with water and place over a high heat and bring to rapid boil and ad the buckwheat and bring back to the rolling boil and cook for no more than 3 minutes and then pour the buckwheat into a colander and rinse under cold, running water and then drain thoroughly and then scoop into a salad bowl or platter.

Step 4

Add the remaining ingredients to the buckwheat, toss and season to taste and top with the honey radishes, and some extra pomegranate seeds and micro herbs if you wish.

Step 5

Can be eaten warm of cold.

Tips & Variations


No special items needed.

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