Warm Beetroot and Buckwheat Tabbouleh

Servings: Serves: 2 (or 4 as a side)

Nutritional Information:

Per serving (417g) Calories 408, Fat 6.9g, Saturates 1.1g, Sugars 21g, Salt 0.54g


Ingredients

Method

1

Cook the buckwheat according to instructions on the packet and set aside.

2

While the buckwheat is cooking, warm the olive oil in a medium saucepan. Add the onions and garlic, stir to coat with the oil, then cover the pan and leave to cook gently for 10 minutes, or until very tender. Add a splash of water if they start to dry out.

3

Stir the balsamic glaze into the pan, let it bubble, then remove from the heat.

4

Add the buckwheat, broad beans, lemon juice, beetroot, parsley and salt and freshly ground black pepper to taste.

5

Serve on a bed of salad leaves and garnish with more broad beans and balsamic glaze.

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