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

Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier 30th November 2015
Vegetarian Express Ltd

Vegetarian Express Ltd

Standard Supplier

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

Light, fresh & delicious!


  • 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
  • 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


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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