This sweet-salty meal is delicious on its own or as a side salad.
The mild acidity of perennial, sweet, ruby-red cherries pairs nicely with rich savory flavors. Because their season is just a few weeks long, make the most of it by using them in a variety of sweet and savory meals. Normally, tomatoes are used to make tabbouleh, but in this version, I've replaced them with cherries, which make for a unique and delectable sweet, tart, and juicy alternative. They arrive in season immediately before tomatoes, and because they are not cultivated in heated greenhouses, they are an excellent seasonal substitute while we wait for the best tomatoes.
Buckwheat is a gluten-free and healthful alternative to traditional grains like wheat and barley. It has a short growth season, taking only 8–12 weeks from seed to harvest, and thrives on poor soil, attracting pollinators and beneficial insects. It may be planted in a rotation system between crops to enhance the soil by decreasing weeds, avoiding soil erosion, and preventing nutrient loss. It has a nutty flavor that pairs nicely with fresh vegetables in salads, or it may be ground into flour for use in pastries and pancakes. Buckwheat is soaked and then roasted in this recipe, giving it a crispy texture and enhancing its characteristic mellow nutty flavor.
4 servings as a side salad, 2 servings as a light dinner
Ingredients
50g buckwheat (or cherry tomatoes) 300g cherries, stones removed, quartered
2 spring onions, top to tail, coarsely sliced.
4 radishes, well cleaned and neatly cut roots and leaves.
Cucumber, 50g, diced into small–medium pieces.
40g of parsley, coarsely chopped leaves and finely chopped stems.
1 tablespoon date syrup (or other sweetener of choice)
14 lemons, zest and juice (unwaxed)
Method
1 In a dish, combine the buckwheat with a large amount of cold water. Allow it to soak for 20 minutes before draining. Place the kernels in a dry frying pan and toast for 5 minutes over medium heat, or until they turn crispy. Remove the pan from the heat and allow it to cool. Ingredients
2 Toss the toasted buckwheat with all of the remaining ingredients in a serving dish to mix. Season with salt and pepper to taste.
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