Buckwheat Tabbouleh With Honey Radishes
Recipe: #31398
February 11, 2019
Categories: Salads, Vegetable Salad, Side Dishes, Almond, Radish, Brunch, Gluten-Free, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"From Sunday newspaper The Sunday Times. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.