Try our Gluten Free take on Tabouli with Bio-oz Buckwheat Kernels. This light fresh salad will keep you topped up without being too heavy.
Dry roast buckwheat kernels in saucepan on medium heat, stirring constantly for approx. 5 mins. Allow buckwheat to cool slightly before adding enough water to cover buckwheat by 5mm and bring to boil.
Boil for 5 minutes or until the buckwheat becomes tender. Drain excess water. Allow to cool.
Finely chop parsley, red onion, tomatoes and capsicum. In a large bowl, combine cooked buckwheat, parsley, onion, tomatoes and capsicum. Add juice of one lemon/lime and oil. Mix well. Add salt and pepper to taste.
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