Tabbouleh with tahini dressing

Traditionally tabbouleh is made with bulgar, or cracked wheat, but fortunately there are some wonderful wheat-and gluten-free ‘grains’ (which are really seeds), such as quinoa and buckwheat than can be used as substitutes.

Serves 4

Ingredients

• 125g buckwheat
• 180ml water
• 20g Lucy Bee coconut oil, melted
• 150g ripe tomatoes, chopped
• 2 spring onions, finely sliced
• Juice of 1 lime
• 1 tsp Baharat spice mix (see recipe here)
• 80g flat-leaf parsley sprigs, leaves only
• 20g mint sprigs, leaves only
• Himalayan salt and ground black pepper

For the tahini dressing

• 1 garlic clove, crushed
• 2 tbsp tahini, stirred well
• 1 tbsp Lucy Bee coconut oil, melted
• Juice of 1 lime
• Pinch of Himalayan salt

Method

1. Place the buckwheat in a saucepan. Add the 180ml water and the coconut oil. Bring to the boil, cover, and then leave to cook on a low heat for 12–15 minutes. Alternatively, cook the buckwheat according to the packet instructions. Once cooked, set the buckwheat aside to cool and transfer to a serving bowl. Add the tomatoes and spring onions along with the lime juice and spice mix.

2. Slice the parsley and mint leaves as finely as possible, using a slicing motion rather than chopping down onto the board, to prevent the flavour seeping out. Add the herbs to the serving bowl and mix. Season to taste.

3. Blend together all the ingredients for the tahini dressing and serve with the tabbouleh.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.