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Middle Eastern Recipes

Buckwheat Tabbouleh

Buckwheat Tabbouleh

Buckwheat Tabbouleh

with Halloumi and Dukkah Roast Veggies

Recipe Development TeamPublished on January 11, 2017

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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:

Peanut

•Celery

•Nuts

•Sesame

•Sulphites

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

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

Nutritional information

Energy (kJ)2793 kJ

Energy (kcal)667 kcal

Fat30 g

of which saturates15 g

Carbohydrate61 g

of which sugars11 g

Protein37 g

Salt5 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Meal right image

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