Perennial, sweet, ruby red cherries have subtle acidity that blends well with deep savory flavors. Their season only lasts a few weeks, so make the most of them during this time by incorporating them into all sorts of dishes – both sweet and savory. Tomatoes are usually used to make tabbouleh, but I replaced them with cherries in this version, making an interesting and delicious alternative that is sweet, sour and juicy. They come into season just before tomatoes – they are grown without heated greenhouses – making them a good seasonal alternative while we wait for the best tomatoes.
Buckwheat is a nutritious and gluten-free alternative to standard grains like wheat or barley. It has a short growing season, ready to harvest in just 8-12 weeks, and grows well in poor soils, attracting pollinators and beneficial insects. It can be planted between crops in a rotation system to improve soil by reducing weeds and preventing soil erosion and nutrient loss. It has a nutty flavor that works well in salads when mixed with fresh vegetables, or it can be made into flour, perfect for making pastries and pancakes. In this recipe, the buckwheat is soaked and then roasted, which crisps it up and brings out its unique, rounded, nutty flavor.
Serves 4 people as a side salad and 2 people as a light meal
Ingredients
50g buckwheat
300g cherries, pitted, quartered (or cherry tomatoes)
2 spring onions, finely chopped from head to tail
4 radishes, washed thoroughly, roots and leaves finely chopped
50g cucumber, cut into small to medium cubes
40g parsley, leaves roughly chopped, stems finely chopped
1 tbsp date syrup or other sweetener
¼ untreated lemon, zest and juice
Proceedings
1 Place the buckwheat in a bowl and cover with plenty of cold water. Allow to soak for 20 minutes and then drain. Place in a dry frying pan and toast over medium heat until the seeds are crispy, about 5 minutes. Remove from heat and set aside to cool.
2 Place the toasted buckwheat in a serving bowl, add all other ingredients and mix well. Season with salt and pepper.
Tom’s interview on the topic of zero-waste cooking can be found in the October issue of healthy, which will be published on September 18th.
Recipe name
Cherry and buckwheat tabbouleh
Author’s name
Tom Hunt
Published on
September 9, 2021
Average rating
