Goat's curd & spring greens salad with popped buckwheat

Goat's curd & spring greens salad with popped buckwheat

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Prep: 15 mins Cook: 10 mins

Easy

Serves 2

A colourful salad with plenty of crunch - radishes, broccoli and buckwheat make a great contrast to sweet, smooth beetroot and creamy cheese

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal658
  • fat45g
  • saturates13g
  • carbs40g
  • sugars15g
  • fibre6g
  • protein21g
  • salt2.1g
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Ingredients

  • 200g Tenderstem broccoli
    Broccoli

    Broccoli

    brok-o-lee

    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 2 tbsp rapeseed oil or vegetable oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 50g buckwheat, rinsed and drained
    Buckwheat

    Buckwheat

    buhk-weet

    Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …

  • 100g goat's curd
  • 50g watercress, washed
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • 1 large candy beetroot (available from ocado.com), finely sliced
  • 1 small golden beetroot, finely sliced
  • 4 radishes, quartered
    Radish

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

For the dressing

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp sherry vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

Method

  1. Bring a large pan of salted water to the boil and tip in the broccoli. Boil for 2 mins, then drain. Heat a griddle pan over a high heat. Griddle the broccoli for a couple mins each side until char lines appear. Set aside.

  2. In a jug, combine all the ingredients for the dressing, then season.

  3. Heat the oil in a frying pan over a medium-high heat. Add the buckwheat and cook for 1 min until lightly golden, remove from the heat (it will continue to cook in the hot oil) and set aside for 1 min until golden brown.

  4. To serve, put a swirl of goat’s curd and a scattering of watercress in the centre of the plate. Top with the beetroot, radishes and broccoli. Add another large handful of watercress and drizzle over the dressing, then sprinkle over the popped buckwheat.

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