• Recipes
• Second course
• Roast
• Buckwheat tabbouleh with roasted young turnips and crunchy radishes

Roasting

In this recipe I gave a classic Middle Eastern salad an upgrade with Buckwheat (Kasha), a nutritional powerhouse which is loaded with protein, all kind of vitamins and is gluten-free. This salad is layered with crisp raw vegetables and cooked ones and finished with a bright citrus, dill and jalapeño pepper vinaigrette. The possibilities for making such salads are endless; they are a delicious main course or a side dish. Feel free to substitute Buckwheat with any of your favorite grains or small pasta, use deferent herbs, use chicken or shrimps instead of sausages, use vegetable stock and omit sausages for a vegetarian version; add texture by using nuts or seeds.

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