A raw version of Tabouli, replacing the bulgur wheat with buckwheat sprouts.
2 cup buckwheat sprouts
6 ounce fresh parsley, chopped
½ English cucumber, finely diced
1 small onion, very finely chopped, or:
4 spring onions, very finely chopped
salt & pepper
freshly squeezed lemon juice
Mix the parsley, cucumber and onion in with the sprouts. Season with the salt & pepper. Then add the olive oil & lemon juice, just a little at a time, until the flavour is how you want it.
You can also add any herbs or spices you fancy – cumin is fairly traditional. Oh, & you can also add chopped tomato.
This makes enough for about 4-6 people as part of a mezze plate. Some people also add a little finely chopped mint to tabouli, but I prefer it without.