Lebanese-style Parsley, Tomato, and Buckwheat Salad
Automatically translated from Romanian. See the Romanian original
An adapted version of Lebanese tabouleh, using whole buckwheat instead of bulgur, fresh parsley, tomatoes, and an extra touch of parmesan, rolled oats, and toasted seeds — a refreshing and nutritious salad, perfect for a light summer lunch.
Ingredients
Method
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Finely chop the herbs, dice the tomato, and mix them in a bowl.
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Add the buckwheat (previously boiled for 5 minutes in salted water), then the rest of the ingredients.
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Season to taste.
The story behind this recipe
The Lebanese-style parsley, tomato, and buckwheat salad (I didn't have bulgur, so I adapted) is rich in antioxidants, very interesting in flavor, and easy to prepare. It can be a perfect choice for a light summer lunch. I added extra parmesan, rolled oats, and a mix of toasted seeds. The ingredients you need for 2 servings are: 1 large tomato, 1 good bunch of fresh parsley, 100 grams of whole buckwheat, 2 tablespoons of parmesan shavings, 3-4 fresh mint leaves, green onion to taste, green garlic to taste, rolled oats, 1 teaspoon of seeds (sunflower, sesame, flax, poppy, pumpkin), a pinch of hot pepper, a little lemon juice, extra virgin olive oil, and salt. Finely chop the herbs, dice the tomato, and mix them in a bowl. Add the buckwheat (previously boiled for 5 minutes in salted water) and the rest of the ingredients. Season to taste. Enjoy!!
