Buckwheat and roasted butternut tabbouleh

Buckwheat and roasted butternut tabbouleh

Middle Eastern
30 mins Prep · 45 mins Cook

Try this comforting take on a traditional Middle Eastern salad, with buckwheat making it a great gluten-free option and the pomegranate molasses adding the perfect zing

Created by Spinneys
Prep time 30 minutes
Soaking time Overnight
Cook time 45 minutes
Serves 4
Cuisine Middle Eastern
Diet Vegan
Preparation Moderate
Nutrition (per serving)
Calories 750
Fat 51.7g
Saturates 5.3g
Protein 18.1g
Carbs 65.3g
Sugars 12.8g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Soak the buckwheat in a bowl of water overnight.


Preheat the oven to 180°C, gas mark 4.


Cut the butternut in half and slice each half in 2cm-thick half rounds.


Toss the butternut slices, harissa and 1 tbsp of pomegranate molasses and 4 tbsp of oil in a bowl and season with half the salt. Place on a baking tray and roast for 30-40 minutes or until tender and caramelised.


Meanwhile, bring a saucepan of water to a boil over a high heat.


Drain the buckwheat and add to the boiling water along with the rest of the salt. Cook for approx. 5 minutes or until tender. Drain and refresh under cold running water.


Roughly chop the herbs. Finely slice the spring onions. Juice the lemon.


Transfer the buckwheat to a large bowl along with the almonds, pomegranate seeds, herbs, spring onions, 2 tbsp olive oil, lemon juice and the rest of the pomegranate molasses. Season and toss to combine.


Place on a serving platter and top with the roasted butternut and serve.