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Home Bake Cured Pork Chops With Cornstarch

Tabbouleh (gluten Free) Recipe

Ingredients

How to make it

  • Wash buckwheat and drain. Soak in enough water to allow 2cm (1") headroom overnight in the fridge. Drain off water and squeeze dry in hands.
  • Combine parsley, tomato, onion and buckwheat.
  • Mix dressing ingredients in a jar and shake well to combine.
  • Drizzle dressing over salad and allow to steep in fridge for at least half an hour.
  • Serve and enjoy.

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The Cook

frantic Cleve, AU

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