This is a classic and simple salad from Aro Ha Wellness Retreat’s new book, Plant to Plate. It’s best to cut up all the ingredients into similar sized pieces. Aro Ha replace the traditional bulgur with buckwheat to make this gluten free, as well as to add nutrients and protein. We like to serve our tabbouleh at room temperature – the flavours are more pronounced when they are not chilled. Make sure to only dress the salad moments before serving for ultimate freshness.
Serves 4 sides
Ingredients
Salad
- 25 firm cherry tomatoes, quartered
- 1 cucumber, halved lengthways and seeds removed, finely chopped
- ½ cup pitted olives, drained and quartered
- ¼ cup loosely packed flat-leaf parsley, finely chopped
- ¼ cup loosely packed mint, finely chopped
- 1 spring onion, finely sliced
- 1 cup toasted buckwheat, optional
Dressing
- ½ cup extra virgin olive oil
- 3 Tbsp lemon juice
- 1 Tbsp garlic clove, minced
- Zest of one lemon
- Pinch of salt
- Pinch of black pepper
Method
Toast buckwheat on a dry skillet for 5 minutes until golden brown, remove from heat and allow to cool.
Dice the tomatoes and cucumber into similar sized ½ cm pieces. Chop herbs, olives and spring onion.
Gently combine the tomatoes and cucumber with the remaining salad ingredients in a serving bowl.
Combine all the dressing ingredients in a small jug with a whisk or place the ingredients in a small jar with a lid and shake vigorously.
Pour the dressing over the salad and enjoy immediately.
