Moroccan Avocado, Charred Leek & Tender Stem Broccoli Buckwheat Salad with Mint Harissa

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 30th November 2015

Moroccan Avocado, Charred Leek & Tender Stem Broccoli Buckwheat Salad with Mint Harissa

Light, fresh & delicious!

Ingredients

  • 350g buckwheat
  • 50ml olive oil
  • 12 baby leeks, trimmed
  • 400g tender stem broccoli florets
  • 200g avocado, diced
  • 1 medium red onion, thinly sliced
  • 100g watercress
  • FOR THE MINT HARISSA:
  • 4 green chillies, trimmed
  • 1 tsp cumin seeds
  • 200ml sunflower oil
  • 50g fresh mint leaves
  • 3 garlic cloves, crushed
  • Zest and juice of 2 lemons

Method

Cook the buckwheat in 600ml of boiling water, with a tight fitting lid for around 15 minutes or until tender. Drain it and leave to cool.

Prepare the harissa dressing by mixing all the ingredients together in a bowl.

Preheat a char-grill until very hot.

Brush the leeks and tender stem broccolis with oil then grill for 5-8 minutes until lightly charred all over.

Transfer to a large bowl, add the cooked buckwheat.

Add the red onion, avocado, and watercress, followed by the prepared harissa dressing then lightly toss together.

Season to taste and serve.

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