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.

Kathy says: “A classic Middle Eastern salad, which makes a crunchy light side dish alongside other types of mezze or a great lunchbox filler– it’s sprinkled with sumac, mint and parsley.”

Serves 4

Ingredients

• 100ml olive oil
• 2 pieces of Middle Eastern bread, quartered
• 500g small cherry tomatoes, halved
• 2 small cucumbers, finely chopped
• 30g fresh flat-leaf parsley, coarsely chopped
• 30g fresh mint, leaves picked and coarsely chopped
• 1 red pepper, deseeded and finely chopped
• 100g radishes, thinly sliced
• 6 spring onions, thinly sliced
• 1 tbsp sumac
• 80ml extra virgin olive oil
• 2 tbsp fresh lemon juice
• ½ pomegranate, seeds only
• 1 tbsp pomegranate molasses

Method

Heat the olive oil in a large saucepan over a medium heat, and, when hot, add half the bread and fry until golden. Drain on kitchen paper, then repeat with the remaining bread.

Combine the tomatoes, cucumber, parsley, mint, red pepper, radishes and spring onions in a large bowl and stir to combine.

Coarsely break the fried bread into smaller pieces and toss with the vegetable mixture. Sprinkle over the sumac, drizzle with extra virgin olive oil and lemon juice and mix gently to combine. Scatter over the pomegranate seeds, drizzle with pomegranate molasses and serve immediately.

Kathy says: “This is a salad packed with nourishing elements that I could eat every day for lunch or dinner. It is definitely one of those dishes that you can make on a Sunday for your prep-ahead lunches. It travels well, and the miso ginger dressing is all it needs for a toasty, savoury and fresh finish.”

Serves 2

Ingredients

• 250g brown sushi rice, cooked according to package instructions
• 200g edamame beans
• 100g radishes, sliced
• 2 golden beetroot, grated
• handful of coriander
• pinch of dried chilli flakes

For the ginger dressing: 

• thumb-sized piece of fresh ginger, grated
• 4 spring onions, thinly sliced
• 3 tbsp white miso
• 1 garlic clove, crushed
• 1 tbsp rice vinegar
• 2 tbsp sesame oil

For the tofu: 

• 300g pack tofu thumb-sized piece of fresh ginger, grated
• 60ml soy sauce
• 2 tbsp white miso
• 2 tbsp honey
• pinch of dried chilli flakes
• 1 tbsp cornflour

Method

First, make the dressing. Mix all the ingredients together and set aside.

Preheat the oven to 220°C/200°C fan/425°F/Gas 7.

Wrap the tofu in paper towels or a kitchen towel and place on a baking sheet. Weigh down with something heavy, like a frying pan and let it sit for 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 5-cm/2-inch cubes.

Whisk together the ginger, soy sauce, white miso, honey and chilli flakes. Add the tofu and gently toss to coat. Sprinkle cornflour over it all and mix until incorporated. Leave to sit for 10 minutes.

Remove the tofu from the marinade and spread the cubes out on a baking sheet lined with baking paper. Bake in the preheated oven for 25–30 minutes, turning halfway through, until golden brown and a thin crust forms.

Divide the rice between 2 plates, then top with edamame, sliced radishes, beetroot and roasted tofu. Drizzle with the dressing and finish with coriander and dried chilli flakes.