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Buckwheat Tabbouleh

Buckwheat Tabbouleh

with Halloumi and Dukkah Roast Veggies

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The traditional tabbouleh has been given a bold makeover in this recipe by replacing bulgur wheat with buckwheat. Buckwheat adds a delicous nutty flavour as well as a crunchy texture that teams beautifully with fresh mint, zingy lemon and sharp spring onion. Topped with dukkah roasted veggies and creamy halloumi, we think this is a meal you will enjoy more than once!!

Tags:Veggie
Allergens:NutsCelerySesamePeanutsSulphitesMilk
Preparation Time30 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredients
serving amount

1 unit(s)

Carrot

1 unit(s)

Courgette

2 tbsp

Super Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanuts)

150 grams

Buckwheat

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

3 unit(s)

Spring Onion

2 bunch(es)

Flat Leaf Parsley

1 bunch(es)

Mint

1 block(s)

Halloumi

(ContainsMilk)

1 unit(s)

Lemon

Not included in your delivery

600 milliliter(s)

Water

Nutritional information
Nutritional information
Energy (kJ)2793 kJ
Energy (kcal)667 kcal
Fat30.0 g
of which saturates15.0 g
Carbohydrate61 g
of which sugars11.0 g
Protein37 g
Salt5.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Instructions
Instructions