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: €3.06 through €67.16

8.16
9.30
9.00
9.00
7.00
16.43
7.15
30.00
22.00
9.00
67.16
10.24
10.24
6.10
15.51
34.00
View products Price range: €9.00 through €67.16
16.43
29.98
25.84
13.00
18.00
11.00
13.00
16.00
View products Price range: €3.06 through €67.16
16.00
View products Price range: €2.30 through €23.00
13.00
8.00
11.00
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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.