Pomegranate Tabouli

Ingredients

• 2 Pomegranates, (arils and juice removed to make 1 1/2 cups)
• 1 Romatherapy^® Baby Roma Tomatoes, halved
• 1 cup continental or curly parsley, chopped
• 1/2 cup mint leaves, finely chopped
• 100 ml lime juice
• 1 cup buckwheat kernels, (alternatively use barley or cracked wheat)
• 75 ml olive oil
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp mild chilli flakes
• 1 cinnamon quill

Method

1. Bring buckwheat to the boil in lightly salted water with cinnamon quill and cook until tender, about 20 minutes. Drain and cool. Discard cinnamon quill.
2. Combine oil, lime, cumin, chilli and salt to make a dressing. Pour over buckwheat. Stand for 20 minutes.
3. Add 1 cup pomegranate arils, all of the pomegranate juice, parsley, mint and tomatoes. Season to taste.
4. Serve sprinkled with remaining pomegranate arils.