- 200g Tenderstem broccoli
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 2 tbsp rapeseed oil or vegetable oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 50g buckwheat, rinsed and drained
Buckwheat actually comes from the seeds of a plant distantly related to rhubarb …
- 100g goat's curd
- 50g watercress, washed
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
The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…
For the dressing
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.
In a jug, combine all the ingredients for the dressing, then season.
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.
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.
A soft goat's cheese mixed with 1 tbsp natural yogurt makes a great substitute if you can't get goat's curd.