Seasonal, cultured, vegcentric cooking by Joey O'Hare
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Recipes

Seasonal, cultured, vegcentric recipes by Joey O'hare! Food with Time makes fermenting at home so easy, taking vegetarian and vegan food to the next level. #vegcentric #foodwithtime #fermentingforflavour

Festive Buckwheat Tabouleh

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This recipe is a generous vegan salad for 4 people. It sits very happily on its own, but can be padded out with fresh bread and some festive cheese such as organic Stilton. It’s also a great salad to rustle up for a festive buffet, and will sit well with all cold cuts should you have any leftover turkey or ham. Here I’ve used buckwheat, but another favourite grain such as pearl barley or quinoa could work equally well.

15 minutes prep, 20 minutes cooking

Oven preheated to 180 degrees.

 

Ingredients:

For the salad:

150g buckwheat groats, pre soaked for 1 hour

400g Brussels sprouts

60g de-shelled walnuts

60g cooked & peeled chestnuts

6 medjool dates / 80g sultanas

30ml red wine vinegar

30ml water

30g fresh parsley

2 endive

pinch sea salt

For the red wine vinaigrette:

30ml red wine vinegar

30ml extra virgin olive oil

10g runny honey

pinch sea salt

Method:

Preheat the oven to 180 degrees.

Toast the walnuts and chestnuts in the preheated oven for 8 mins until smelling nutty and delicious.

Once cool, coarsely chop and leave to one side.

Tip the soaked buckwheat into a sieve and rinse under running water.

Bring a large saucepan of salted water or light veg stock to the boil.

Once boiling whisk in the buckwheat and cook gently for 12-14 minutes until tender through yet not overcooked. If you are using an alternative grain, follow the instructions on the packet.

Bring a second saucepan of salted water to the boil for the sprouts.

Trim the base of each sprout and remove any tough or discoloured outer leaves if needs be.

Blanch the sprouts in the boiling water for 4 minutes, just until they are cooked, yet retain some bite.

Drain the sprouts and allow the steam to billow off well.

Once cool enough to handle quarter the sprouts and allow them to dry out further.

Drain the buckwheat and allow the steam to billow off; perhaps spread the cooked buckwheat out on some kitchen paper to dry thoroughly ensuring your salad is light and fluffy.

Slice the dates, chop the parsley, and part the endive leaves.

Bring the red wine vinegar and water up to the boil in a small saucepan and thrown in the chopped dates or sultanas; these will swell and pickle almost instantly.

To make the dressing simply whisk together all the dressing ingredients, or shake in a sealed jam jar until combined.

In a large serving bowl combine the buckwheat, sprouts, toasted nuts, pickled dates/sultanas, parsley, and prepped endive, and toss all the ingredients together gently with the salad dressing.

Taste for seasoning; if you fancy an additional splash of dressing use the left-over pickling liquid from the dates/sultanas.