Sirtfood Strawberry Buckwheat Tabouleh Recipe

You might have heard about buckwheat, an increasingly popular ‘pseudo-grain’ (Calgary Avansino explains in Keep It Real that buckwheat is ‘a relation of the rhubarb family and is in fact a seed. . . gluten-free, packed with nutrients such as magnesium, potassium, zinc, copper, manganese and iron.’) The authors of the Sirtfood Diet have championed this ingredient in their diet and here is a summery recipe to make the most of this healthy food.

Strawberry Buckwheat Tabouleh

INGREDIENTS (serves 1):

50g buckwheat
1 tbsp ground turmeric
80g avocado
65g tomato
20g red onion
25g Medjool dates, pitted
1 tbsp capers
30g parsley
100g strawberries, hulled
1 tbsp extra virgin olive oil
juce of ½ lemon
30g rocket

INSTRUCTIONS:

Cook the buckwheat with the turmeric according to the packet instructions. Drain and keep to one side to cool.

Finely chop the avocado, tomato, red onion, dates, capers and parsley and mix with the cool buckwheat. Slice the strawberries and gently mix into the salad with the oil and lemon juice. Serve on a bed of rocket.

Extract from The Sirtfood Diet by Aidan Goggins and Glen Matten, published by Yellow Kite, £9.99