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About this recipe:
A fantastic gluten-free and vegetarian side dish. Buckwheat is tossed with fresh herbs, red onion, cucumber and tomatoes in a cumin-spiced dressing.
170g uncooked buckwheat
1 large bunch parsley, finely chopped
1 large bunch mint, finely chopped
1 large red onion, finely chopped
2 Lebanese cucumbers, diced
2 to 3 vine-ripened tomatoes, diced
2 lemons, juiced
1 apple, peeled and chopped into chunks
1 teaspoon ground cumin
4 tablespoons olive oil
salt and pepper to taste
- Cook buckwheat with 500ml water in a rice cooker. Once cooked, rinse well with cold water and let drain.
- Place parsley, mint, red onion, cucumbers, tomatoes and buckwheat into a large salad bowl. Set aside.
- In a liquidiser, blend lemon juice, olive oil, cumin and apple until smooth. Season with salt and pepper. Toss with the salad and serve.
Are also known as Ridge cucumbers. If unavailable, use 1 ordinary cucumber.
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