Three pea and buckwheat tabouli with green tahini

Instructions

1. In a large bowl, soak the buckwheat in plenty of cold water overnight. When ready to use, bring a large pot of lightly salted water to the boil. Drain the buckwheat, then blanch in the boiling water for 3 minutes. Drain, refresh under cold water, then drain again and transfer to a large bowl.
2. Heat half the extra virgin olive oil in a large frying pan over medium-high heat. Add the snow peas with a pinch of salt and cook, tossing, for 30 seconds, or until slightly charred and bright green. Transfer to the bowl with the blanched buckwheat, then repeat with the remaining peas.
3. Add the roasted almonds, 2/3 of the herbs and spring onion to the buckwheat and peas.
4. To a small blender or food processor, combine the remaining herbs and spring onion with the garlic, tahini, water, half the lemon juice and some salt and pepper. Blend to a thick and smooth green tahini.
5. Dress the salad with the remaining olive oil, pomegranate molasses, sumac and remaining lemon juice. Toss well to combine, season to taste and serve the three pea and buckwheat tabouli with the green tahini.