An autumn adaptation of the classic Middle Eastern dish, using buckwheat for a gluten-free tabouleh. The bitterness of the radicchio balances the acidity of the tomatoes and the sweetness of the pomegranate syrup.
Ingredients 13
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Method 6
Put the into a large saucepan of salted boiling water. As soon as the water comes back up to the boil, reduce the heat to low and simmer for 6-8 minutes.
The is done when the grains still have a slight bite to them. Drain and leave to cool.
Finely dice the and , finely shred the and place everything in a medium bowl. Remove the seeds from the and add to the bowl.
Add the cooled , and juice and three-quarters of the and . Season with and pepper, then gently toss everything together.
Place the tabouleh in a large serving bowl, then pour over the .
Scatter over the and the rest of the herbs and drizzle over the .
Cornersmith's tips
Eating a variety of grains supports gut health by providing different types of fibre and nutrients. This helps with healthy digestion and a balanced gut microbiome. Buckwheat is a great choice - it's naturally gluten-free, highly nutritious, rich in protein, and easy to incorporate into salads and soups. Give it a try!
