British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad.
You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock. Cook until all the liquid has gone, tasting to check its the texture you want. I like mine to have a bit more bite. If you’re not a fan of buckwheat replace with quinoa or rice.
I love the heat in harissa paste but it can be a bit spicey for some people. You can make the dressing with tahini instead of harissa, you’ll need 1 dsp tahini and 1-2 tbsp of water to thin the dressing down.
200g purple sprouting broccoli
200g cooked buckwheat
1 tin of cooked chickpeas, drained
2 tbsp fresh chives, finely chopped
2tbp fresh parsely, finely chopped
3 tbsp yoghurt
1/2 tsp harrisa paste
Salt & pepper
1 lemon, juiced
1 tbsp + 1tsp extra virgin olive oil
Handful of salad leaves (optional)
2 tbsp sauerkraut (optional)
Method for Moroccan Broccoli and Buckwheat Salad:
- Preheat the oven to 180C. Put the almonds on a tray and toast in the oven for 10 minutes or until fragrant. Leave aside to cool and then chop through.
- Spread the broccoli on a tray, drizzle 1 tsp and season with salt and pepper. Roast in the oven for 8-10 minutes, check half way as the broccoli can quickly burn.
- Whilst the broccoli is in the oven mix the buckwheat, chickpeas, chopped herbs and almonds. Add the other tbsp of oil, juice of half a lemon, salt and pepper.
- To make the harissa dressing mix yoghurt, harissa paste and 1/2 tbsp lemon juice. If you would like the dressing a little thinner add a tbsp or two of water.
- To serve place a few salad leaves on the plate, then add the buckwheat salad, the sauerkrat and top with the roasted broccoli. Finally drizzle over the harissa yoghurt.