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.
Comments will be approved before showing up.
Try this new Customer recipe "The Simplest and Tastiest Buckwheat Bread ever !" made with 100% Australian grown and gluten-free Buckwheat Kernels. Our buckwheat is freshly dehulled and milled to ensure maximum flavour and nutrition. Sustainably grown. Tested chemical residue free.