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Using buckwheat in this mixed bean tabbouleh makes it a great gluten-free alternative. Roasting the garlic in the dressing makes it more mellow and just delicious.
150 grams/scant 1 cup buckwheat, cooked and cooled
400-grams/14-ounce can butter beans/lima beans
200 grams/1 and 1/2 cups broad/ fava beans, skins removed
200 grams/1 and 1/2 cups frozen peas, blanched and refreshed
100 grams/3 and 1/2 ounces mixed fine green beans, blanched and refreshed
30 grams/1/4 cup toasted pumpkin seeds
1 bunch fresh flat-leaf parsley, [checked and] finely chopped
1 bunch fresh mint, leaves picked, [checked and] finely chopped
1/2 red onion, thinly sliced
30 grams/2 tablespoons pickled red chillies/chiles, chopped (optional)
2 tablespoons toasted pine nuts
1 bulb garlic
60 milliliters/1/4 cup Gefen Extra-Virgin Olive Oil
finely grated zest and freshly squeezed juice of 2 lemons
1 teaspoon sumac
warmed pita breads
sumac, to sprinkle
Start by making the roast garlic dressing. Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/425 degrees Fahrenheit/Gas 7.
Wrap the garlic tightly in foil, place on a baking sheet and roast for 30–35 minutes until tender and caramelized. When cool enough to handle, squeeze the garlic from the skins into a bowl (discard the skins), whisk in the oil, lemon juice and zest, and sumac, season to taste and set aside.
To make the tabbouleh, combine the buckwheat, beans, peas, green beans, pumpkin seeds and herbs in a bowl, drizzle with dressing, season to taste and toss to combine. Scatter the red onion, pickled chillies, and pine nuts over the top.
Serve the tabbouleh with pita breads sprinkled with sumac on the side.
From Sensational Salads: More than 75 Creative & Vibrant Recipes by Kathy Kordalis, Ryland Peters & Small
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