Salad stuffed blackened peppers
Ingredients
- 120g buckwheat
- 4 tbsp olive oil
- 2 medium red onions, sliced
- 1 small garlic clove, crushed
- 1 ½ tsp za'atar (or use a mixture of cumin and coriander)
- 1 tbsp light brown soft sugar
- 2 tbsp red wine vinegar
- 20g pistachios, toasted
- 20g hazelnuts, toasted and roughly chopped
- 3 plump medjool dates, finely chopped
- ½ small pack flat-leaf parsley, chopped
- 3 large red peppers
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