Ingredients

Spiced Pomegranate Dressing:

3tbsp Olive Oil
1 tbsp Lemon Juice
1 tbsp Pomegranate Molasses
1/8 tsp Cinnamon, ground
1/8 tsp Cardamom, ground
Salt & Pepper to season

Roasted Buckwheat:

50g Buckwheat Groats (available online or large supermarkets)

Salad:

200g Watercress
125g Pomegranate Seeds
200g Tenderstem Broccoli
1 red Onion, cut into chunks
2 tbsp Olive Oil
2 tsp Za’atar
2 tsp Chilli Flakes
1 tsp Malden Salt Flakes
1 Lemon, zest
½ Bunch Chopped Parsley
200g Cooked Brown Lentils (available in a pouch)

Method

Preheat oven 160C. Spread the buckwheat in a single layer on a baking tray and roast for 15-20 minutes or until nutty and golden. Remove and allow to cool. Increase the oven 200C.
Lay the broccoli on a lined baking tray with the onion. Drizzle with the oil and sprinkle with the za’atar, lemon, chilli and salt. Roast for 15-20 minutes or until beginning to char. Set aside.
Combine all the dressing ingredients in a jar and shake well to combine.
Tumble the broccoli and all the cooking juices into a bowl. Mix in the lentils and parsley.
Lay the watercress on a platter and drizzle with a little dressing. Top with the lentil mixture and drizzle with some more of the dressing. Finally, top with the pomegranate and roasted buckwheat. Serve at room temperature with extra dressing on the side.

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