Three pea and buckwheat tabouli with green tahini

This vibrantly green tabouli recipe from Tom Walton celebrates the freshness of peas in the form of snow peas, sugar snap peas and frozen peas! Dress the salad with pomegranate molasses, sumac and lemon for plenty of zesty flavour.

Three pea and buckwheat tabouli with green tahini Credit: Jiwon Kim

• serves

  4

• prep

  15 minutes

• cook

  5 minutes

• difficulty

  Easy

Stream free On Demand

Easy Peasy

Watch the full episode here

PG

Watch the full episode here

PG

Ingredients

• 1½ cups buckwheat
• ⅓ cup extra virgin olive oil, divided
• salt and black pepper
• 250 g snow peas, trimmed
• 250 g sugar snap peas, trimmed
• 250 g frozen peas
• ⅓ cup almonds, roasted
• ½ bunch flat-leaf parsley, roughly chopped
• ½ bunch mint, roughly chopped
• 3 spring onions, thinly sliced
• 2 garlic cloves, crushed
• ½ cup tahini
• ¼ cup (60 ml) water
• 2 lemons, juiced
• 2 tbsp pomegranate molasses
• 1 tbsp sumac

Instructions

1. In a large bowl, soak the buckwheat in plenty of cold water overnight. When ready to use, bring a large pot of lightly salted water to the boil. Drain the buckwheat, then blanch in the boiling water for 3 minutes. Drain, refresh under cold water, then drain again and transfer to a large bowl.
2. Heat half the extra virgin olive oil in a large frying pan over medium-high heat. Add the snow peas with a pinch of salt and cook, tossing, for 30 seconds, or until slightly charred and bright green. Transfer to the bowl with the blanched buckwheat, then repeat with the remaining peas.
3. Add the roasted almonds, 2/3 of the herbs and spring onion to the buckwheat and peas.
4. To a small blender or food processor, combine the remaining herbs and spring onion with the garlic, tahini, water, half the lemon juice and some salt and pepper. Blend to a thick and smooth green tahini.
5. Dress the salad with the remaining olive oil, pomegranate molasses, sumac and remaining lemon juice. Toss well to combine, season to taste and serve the three pea and buckwheat tabouli with the green tahini.

 

Photography by Jiwon Kim.

Want more from The Cook Up?

• Stream free here at SBS On Demand.

• Get the show recipes, articles and more here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Easy Peasy

Watch the full episode here

PG

Watch the full episode here

PG