As you will remember Dr Lucy Williamson told us all about the Eight for Weight Plan two weeks ago. She also shared with us a couple of fabulous recipes. This week Dr Williamson shares another delicious idea, Buckwheat Tabbouleh, from www.lwnutrition.co.uk.

Buckwheat Tabbouleh Recipe

This is a twist on a traditional tabbouleh made with buckwheat instead of bulgur.  There are also two mini recipes within this – slow roasted tomatoes and Dukkah. This recipe works well served with grilled or roasted fish, griddled chicken or falafels

Serves 4

Prep time: 20 minutes

Cook time: 10 minutes for the buckwheat (2 hours roasting of tomatoes can be done in advance)

tabbouleh

Ingredients

Slow Roasted Tomatoes:

  • 20 cherry tomatoes (halved)
  • Sea salt & pepper

For the Dukkah

  • 100g peeled hazelnuts
  • 2 tbsp coriander seeds
  • 1 tbsp cumin seeds
  • ½ tbsp fennel seeds
  • 50g sesame seeds
  • 2 tsp smoked paprika
  • 1 tsp sea salt
  • Ground black pepper

For the Tabbouleh

  • 250g Buckwheat
  • 1 Lemon zest and juice
  • 4tbsp olive oil
  • 4 spring onions finely chopped
  • ½ a cucumber finely chopped
  • When in season, watercress chopped in packs a punch
  • Herbs – flat leaf parsley and coriander finely chopped are a nice addition

Method:

  1. Preheat the oven to 110°c (fan) 130°c (non-fan), or gas mark 1
  2. Lay out the tomato halves cut side up on a baking tray and season generously. Roast in the oven for at least two hours

For the Dukkah:

  1. In a heated frying pan, toast the nuts (no oil required), moving frequently until golden all over. Tip out into a bowl and return the pan to heat
  2. Toast the coriander seeds, cumin and sesame seeds until fragrant and then add to the bowl
  3. Tip everything into a food processor, along with the smoked paprika, salt and pepper, and pulse until there is a chunky mix (don’t overmix or it could turn into nut butter)
  4. This makes double what you need so store half in a sealed jar and use to top salads, guacamole, falafel etc

To make up the tabbouleh:

  1. Heat a dry frying pan and toast the buckwheat for a few minutes, moving often, until the groats start going a nice toasted golden colour all over. Add twice the volume of cold water and bring to the boil, simmering for 10 minutes until cooked and all the water has been absorbed.
  2. While still warm, add in the lemon zest and juice, olive oil and salt and pepper, so all the flavours are absorbed
  3. Allow to cool to room temperature before mixing in the spring onions, cucumber, herbs, watercress, slow roasted tomatoes and Dukkah

To find out more about gut health, discover more recipes, or to sign up to Lucy’s Gut Health Course, visit www.lwnutrition.co.uk

Look out for the final recipe on The Wonderment next week and check out the ones from previous weeks! Don’t forget to join the conversation over on social media too. You can find us on TikTok, Instagram, Threads, Facebook and Twitter.

Dr Lucy Williamson
Website | + posts

Lucy lives on the edge of the Chiltern Hills with her RAF husband, two teenage children and Raurie, the border terrier.

Today Lucy Williamson is an award-winning Nutritionist specialising in gut health, but her career path was somewhat unorthodox, making her approach and knowledge base unique.

 

avatar
About Author

Lucy lives on the edge of the Chiltern Hills with her RAF husband, two teenage children and Raurie, the border terrier.

Today Lucy Williamson is an award-winning Nutritionist specialising in gut health, but her career path was somewhat unorthodox, making her approach and knowledge base unique.

 

Leave a Reply

Your email address will not be published. Required fields are marked *