Vegan Za'atar Charred Broccoli & Watercress Salad with Pomegranate & Roasted Buckwheat

Suze Morrison

Suze Morrison

5th January 2022
Suze Morrison

Vegan Za'atar Charred Broccoli & Watercress Salad with Pomegranate & Roasted Buckwheat

60 min

A tasty spiced salad suitable for four people.


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)


  • 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)


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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