Bittersweet tabouleh with radicchio & pomegranate


  • 100g buckwheat
  • 1 (short) cucumber
  • 2 ox-heart tomatoes (finely chopped)
  • 1/2 radicchio (finely chopped)
  • 1 pomegranate (seeds)
  • 1-2 lemons (juice and zest)
  • 2 handfuls mixed herbs (parsley, mint, dill, finely chopped)
  • 80ml olive oil
  • 2-3 pinches sumac
  • 1 tablespoon pomegranate syrup (or pomegranate molasses)


Step 1
Put the buckwheat into a large saucepan of salted boiling water. Once the water comes back to boil, reduce the heat and simmer for 6-8 minutes. When done, it should still have a slight bite to them. Drain and leave to cool.
Step 2
Mix the buckwheat, cucumber, tomatoes, radicchio, and pomegranate seeds in a bowl. Add the lemon zest and juice, three-quarters of the herbs and season with salt and pepper. Then gently toss everything together.
Step 3
To serve, place the tabouleh in a large bowl, then pour over the olive oil. Scatter over the sumac and the rest of the herbs and drizzle over the pomegranate syrup.