As more vegetables start piling up because of how wonderfully fresh and vibrant they are, I’m left with a lot of ingredients with which to create. I can’t say no when there are multiple colours and varieties of cauliflower. Or varieties of summer squash. Or carrots. Or fruit.
The other day when I roasted buckwheat, I also thought that I’d want to incorporate some of it into a twist on the Middle Eastern classic salad: Taboulleh. And since lemons cost more that a Starbucks coffee nowadays (or near as much), I’ve been looking to use different fruit with a tart flavour to give that same sharp bite. I’ve used a lot of rhubarb over the summer, but recently sour cherries have come into season here. So today’s salad has the bite of intense, sour cherry as its dressing.
So, here’s a great way to use an abundance of fresh summer vegetables if you are like me, a little rambunctious at a vegetable market 😉
Sour Cherry Roasted Vegetable Buckwheat Taboulleh
3 tsp cold pressed canola oil
1/2 cup zucchini, cut into rough 2cm/1″ chunks (could also use yellow summer squash or patty pan squash)
1/2 cup cauliflower (I used a yellow variety, but regular white, Romanesco, or even broccoli would be fine)
1/2 cup corn, freshly cut from a cob (or frozen as the season changes)
1/2 cup lentil sprouts
1 cup cooked buckwheat
1/3 cup finely chopped parsley
1 Tbsp salt
1/2 cup sour cherries, plus 10-12 cherries for garnish
2 Tbsp cold pressed flax oil
In a large sauté pan, heat 1 tsp canola oil over medium high heat. Add the zucchini and pan roast for 3-4 minutes until golden on all sides. Set aside on paper towels to cool and drain.
In the same pan, add another teaspoon of oil and pan roast the cauliflower and corn for 3-4 minutes until golden. Add 1/4 cup water, cover with a lid and simmer for another 4-5 minutes. Take off the lid and reduce the remaining liquid (which will be minimal). Set aside to cool.
In a large bowl, combine the buckwheat, lentil sprouts, parsley and roasted vegetables.
Purée the 1/2 cup of sour cherries and add to the tossed salad with the salt and flax oil. Divide the salad over 2 plates and scatter with the halved, pitted sour cherries set aside for garnish. Serves 2.