Buckwheat, pomegranate and Roasted Carrot Tabbouleh

Name: Buckwheat, pomegranate and Roasted Carrot Tabbouleh
Cuisine: Asian, Middle Eastern
Ingredients: • 1/2 cup (100g) buckwheat, soaked in water overnight, drained; • 2 bunches baby (Dutch) carrots, tops trimmed; • 1/4 cup (60ml) coconut oil, melted; • 1 tbs harissa paste; • 11/2 tbs pomegranate molasses; • 1/2 cup (80g) almonds, roasted, chopped; • Seeds of 1 small pomegranate; • 1 bunch flat-leaf parsley, leaves roughly chopped; • 1/2 bunch mint, leaves torn; • 3 spring onions, thinly sliced; • 2 tbs extra virgin olive oil; • Juice of 1/2 lemon

3 steps

Updated at: Thu, 17 Aug 2023 13:06:28 GMT

Nutrition balance score

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Ingredients

4 servings

½ cupbuckwheat

soaked in water overnight, drained

2 bunchesbaby carrots

Dutch, tops trimmed

¼ cupcoconut oil

melted

1 Tbsharissa paste

5 ½ Tbspomegranate molasses

½ cupalmonds

roasted, chopped

1pomegranate

Seeds of, small

1 bunchflat-leaf parsley

leaves roughly chopped

0.5 bunchmint

leaves torn

3spring onions

thinly sliced

2 Tbsextra virgin olive oil

0.5lemon

Juice of

Instructions

Step 1

1. Preheat the oven to 180°C. Toss carrot, coconut oil, harissa and 1 tbs pomegranate molasses in a bowl, then season. Roast for 30-40 minutes until tender. Cool.

Step 2

2. Meanwhile, bring a saucepan of water to the boil over high heat. Add soaked buckwheat and cook for 3 minutes or until tender. Drain and refresh under cold running water. Transfer buckwheat to a large bowl and set aside.

Step 3

3. Toss the remaining ingredients and 2 tsp molasses with buckwheat. Season and top with roasted carrots to serve