Buckwheat Tabbouleh with Blistered Honey Radishes
This beautifully colourful salad is a feast for the eyes and the tastebuds. It is nutty and crunchy, sweet and spicy, with plenty of green herbs for good measure. It’s wonderful with my green goddess dressing on the side to add a bit of creaminess. Gluten-free, Vegetarian
Serves 6
2–3 handfuls of small-medium-sized pink radishes good quality olive oil
1 tsp runny honey
2 pinches of flaky sea salt
150g buckwheat, soaked overnight in cold water, rinsed and
drained
100g mix of lightly toasted pumpkin and sunflower seeds 50g almonds, lightly toasted and roughly chopped
4 tbsp pomegranate seeds, plus extra to garnish handful of parsley (flat or curly), finely chopped handful of mint leaves, roughly torn zest and juice of 1 lemon microherbs such as amaranth or radish, to garnish (optional)
Preheat your oven to 200°C. Cut the radishes into quarters and lay them flat on a baking tray. Drizzle with olive oil and honey and sprinkle with flaky sea salt. Roast for about 20 minutes, or until the radishes blister and char a little in some places. They should still have some bite. Remove from the oven and set aside to cool.
Fill a medium-sized saucepan two-thirds full with water. Place over a high heat and bring to a rapid boil. Add the buckwheat, bring back to a rolling boil, and cook for no more than 3 minutes. Pour buckwheat into a colander and rinse under cold running water. Drain thoroughly and then scoop the buckwheat into a salad bowl or platter.
Add the remaining ingredients to the buckwheat, toss and season to taste. Top with the honey radishes, and some extra pomegranate seeds and microherbs if you wish. Eat warm or cold.