Buckwheat Tabbouleh
with Halloumi and Dukkah Roast Veggies
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:
Peanut
•Celery
•Nuts
•Sesame
•Sulphites
•Milk
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Total30 minutes
Active
DifficultyMedium
Ingredients
serving amount
1
Carrot
1
Courgette
(May contain traces of: Celery)
2
Dukkah Mix
(Contains: Peanut, Celery, Nuts, Sesame)
150
Buckwheat
1
Vegetable Stock Pot
(Contains: Celery, Sulphites)
3
Spring Onion
2
Flat Leaf Parsley
1
Mint
1
Halloumi
(Contains: Milk)
1
Lemon
Not included in your delivery
600
Water
Instructions
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