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:Nuts•Celery•Sesame•Peanuts•Sulphites•Milk
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