- 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
Moroccan Avocado, Charred Leek & Tender Stem Broccoli Buckwheat Salad with Mint Harissa
Moroccan Avocado, Charred Leek & Tender Stem Broccoli Buckwheat Salad with Mint Harissa
Light, fresh & delicious!
Ingredients
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.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
