Tabbouleh (gluten Free)
From frantic 12 years agoIngredients
- Salad: shopping list
- 1/4 cup buckwheat (soaked overnight) shopping list
- 2 bunches continental parsley (finely chopped) shopping list
- 5 medium sized tomatoes (diced) shopping list
- 1 large onion (finely chopped) shopping list
- Dressing: shopping list
- 1 tablespoon oil shopping list
- juice of 5-6 lemons shopping list
- salt and pepper to taste shopping list
- pinch ground cloves shopping list
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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