Tabbouleh with tahini dressing

Tabbouleh with tahini dressing

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
4

Traditionally tabbouleh is made with bulgar, or cracked wheat, but fortunately there are some wonderful wheat- and gluten-free ‘grains’ (which are really seeds), such as quinoa and buckwheat than can be used as substitutes.

Ingredients

Quantity Ingredient
125g buckwheat
180ml water
20g lucy bee coconut oil, melted
150g ripe tomatoes, chopped
2 spring onions, finely sliced
1 lime, juiced
1 teaspoon see method for ingredients
80g flat-leaf parsley sprigs, leaves only
20g mint sprigs, leaves only
himalayan salt
ground black pepper

For the tahini dressing

Quantity Ingredient
1 garlic clove, crushed
2 tablespoons tahini, stirred well
1 tablespoon lucy bee coconut oil, melted
1 lime, juiced
pinch himalayan salt

Method

  1. Place the buckwheat in a saucepan. Add the 180ml water and the coconut oil. Bring to the boil, cover, and then leave to cook on a low heat for 12–15 minutes. Alternatively, cook the buckwheat according to the packet instructions. Once cooked, set the buckwheat aside to cool and transfer to a serving bowl. Add the tomatoes and spring onions along with the lime juice and spice mix.
  2. Slice the parsley and mint leaves as finely as possible, using a slicing motion rather than chopping down onto the board, to prevent the flavour seeping out. Add the herbs to the serving bowl and mix. Season to taste.
  3. Blend together all the ingredients for the tahini dressing and serve with the tabbouleh.
Tags:
coconut oil
healthy
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