How to make
Boil 1/2 cup of buckwheat in 3 times more water (1 and 1/2 cups) in a ratio of 1:3 for about 15 minutes, until the grains crack. Add 1/2 tsp. Himalayan salt - by taste, 3 pinches of ground black pepper and 1 tsp. sunflower oil.
Stir and after it is fully cooked, pull the pot off the stove and let it cool and absorb all the excess water.
Finely chop the 3 types of greens: half a bunch of fresh parsley - without the stalks, 10-15 spring onions and 3-5 large fresh sprigs of spearmint - only their leaves.
Add the finely chopped tomatoes and onion. Pour the cooled buckwheat and season with 1-2 tbsp. unrefined cold-pressed sunflower oil (can be replaced with butter), 2-3 tbsp. freshly squeezed lemon juice and 3 pinches of ground black pepper, 1-2 pinches of brown granulated sugar and 1/2 level top tsp. Himalayan salt - or according to taste.
Mix with a salad spoon and serve the Tabbouleh salad freshly prepared!
Wonderfully delicious, vitamin-rich, refreshing summer tabbouleh salad with buckwheat - for a light, dietary and healthy lunch!
