Kathy says: “Using buckwheat in this mixed bean tabbouleh makes it a great gluten-free alternative. This can be a great sharing salad with the grainy lamb meatballs, or part of a larger sharing table with the addition of other elements. Roasting the garlic in the dressing makes it more mellow and just delicious.”

Serves 4

Ingredients

For the buckwheat tabbouleh:

150g buckwheat, cooked and cooled
400g can butter beans
200g broad beans, skins removed
200g frozen peas, blanched and refreshed
100g mixed fine green beans, blanched and refreshed
30g toasted pumpkin seeds
1 bunch fresh flat-leaf parsley, finely chopped
1 bunch fresh mint, leaves picked and finely chopped
½ red onion, thinly sliced
30g pickled red chillies, chopped (optional)
2 tbsp toasted pine nuts

For the roast garlic dressing:

1 bulb garlic
60 ml extra virgin olive oil
finely grated zest and freshly squeezed juice of 2 lemons
1 tsp sumac

For the grainy lamb meatballs:

75g bulgur, soaked overnight in water in the fridge
500g minced lamb
2 garlic cloves, crushed
2 tsp paprika
½ tsp ground cloves
½ tsp ground cinnamon
sea salt and freshly ground black pepper
vegetable oil, for shallow-frying

To serve:

warmed pita breads
sumac, to sprinkle

Method

Start by making the roast garlic dressing. Preheat the oven to 220°C/200°C fan/425°F/Gas 7.

Wrap the garlic tightly in foil, place on a baking sheet and roast for 30–35 minutes until tender and caramelized. When cool enough to handle, squeeze the garlic from the skins into a bowl (discard the skins), whisk in the oil, lemon juice and zest, and sumac, season to taste and set aside.

To make the meatballs, add the bulgur, lamb, garlic, spices and a pinch each of salt and pepper to a food processor and pulse to combine well. With slightly wet hands, shape the lamb mixture into golf ball-sized balls, then massage them a little to create elasticity, and shape into ovals. Place on a tray and refrigerate until required.

Fry the meatballs in a frying pan for about 8–10 minutes (in 2 batches), turning occasionally, until golden and cooked through. Keep warm.

To make the tabbouleh, combine the buckwheat, beans, peas, green beans, pumpkin seeds and herbs in a bowl, drizzle with dressing, season to taste and toss to combine. Scatter the red onion, pickled chillies and pine nuts over the top.

Serve the tabbouleh with the meatballs and pita breads sprinkled with sumac on the side.

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