Bittersweet Tabouleh with Radicchio & Pomegranate

An autumn adaptation of the classic Middle Eastern dish, using buckwheat for a gluten-free tabouleh. The bitterness of the radicchio balances the acidity of the tomatoes and the sweetness of the pomegranate syrup.

Price range: €9.00 through €67.16

Amisa Organic Gluten Free Buckwheat Fusilli 500g	Quantity	€19.00
Amisa Organic Gluten Free Buckwheat Spaghetti 500g	Quantity	€20.00
Agnoni Cream of Olives & Tomatoes	Quantity	€9.30
Agromonte Pasta Sauce Trio: Cherry Tomato, Cherry Tomato and Basil, Yellow Cherry Tomato 330 gr x 3	Quantity	€9.00
Pomegranate Flavoured White Balsamic Condiment	Quantity	€16.43
Mymoune Pure Pomegranate Molasses	Quantity	€16.43
7UP Sparkling Lemon & Lime Flavoured Drink 500ml (24 Pack) 29 February Dated	Quantity	€30.00
7UP SPARKLING LEMON & LIME FLAVOURED DRINK 2 Litre (8 PACK)	Quantity	€22.00
Anchovy with Parsley 200 gr	Quantity	€9.00
Alziari Provence Olive Oil Gift Box	Quantity	€67.16
Alziari Mini Olive Oil & Vinegar Sampler	Quantity	€10.24
Mymoune Sumac	Quantity	€10.24

CategoriesDinner, Recipes

Step 1
Put the buckwheat into a large saucepan of salted boiling water. As soon as the water comes back up to the boil, reduce the heat to low and simmer for 6-8 minutes.

Step 2
The buckwheat is done when the grains still have a slight bite to them. Drain and leave to cool.

Step 3
Finely dice the cucumber and tomatoes, finely shred the radicchio and place everything in a medium bowl. Remove the seeds from the pomegranate and add to the bowl.

Step 4
Add the cooled buckwheat, lemon zest and juice and three-quarters of the parsley and mint. Season with salt and pepper, then gently toss everything together.

Step 5
Place the tabouleh in a large serving bowl, then pour over the olive oil.

Step 6
Scatter over the sumac and the rest of the herbs and drizzle over the pomegranate syrup.