- 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.
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