Ingredients
For the tabbouleh
½ cup spring onion tops, finely sliced
½ cup nasturtium leaves, chopped
½ cup climbing spinach, chopped
½ cup parsley, chopped
½ cup mint, chopped
½ cup coriander, chopped (optional)
200g tomatoes, finely chopped
200g sweet July-harvested gooseberries
100g cooked kasha (cracked buckwheat)
For the dressing
¼ cup olive oil
Juice and zest of 2 limes
1 tsp sugar
Several fresh basil leaves
2 cloves garlic
Pinch of salt
Method
- Combine all the ingredients with the cooked kasha and mix
- Zap the dressing ingredients and splash over the salad
- Eat
I adapted a tabbouleh recipe using nasturtium leaves, climbing spinach, spring onion, garlic and chard from STAA and parsley, mint, basil and guzgogs from our own garden. The only bought in stuff was kasha and tomatoes. I used gooseberries because I had no cucumber and the guzgogs were a succulent substitute – they are also sweet and provide a contrasting texture. The kasha is cracked buckwheat from a Polish store and this provides a better texture than couscous. We served this with a pasta dish.
