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.
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