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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:NutsCelerySesamePeanutSulphitesMilk

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit(s)

Carrot

1 unit(s)

Courgette

2 tbsp

Dukkah Mix

(ContainsNuts, Celery, Sesame, Peanut)

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 informationarrow down iconarrow down icon
per serving
per 100g
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
Always refer to the product label for the most accurate ingredient and allergen information.
Instructions
Instructionsarrow up iconarrow up icon