Za'atar Charred Broccoli & Watercress Salad with Pomegranate and Roasted Buckwheat
For this Suze Morrison salad recipe, pile up the watercress to get a welcome fiery kick while doing yourself a whole lot of good.
Servings
4
Preparation time
30 minutes
Cooking time
30 minutes
Ingredients
- For the 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 and pepper to season
- For the roasted buckwheat:
- 50g buckwheat groats (available online or large supermarkets)
- For the 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 Maldon salt flakes
- 1 lemon, zest
- ½ bunch chopped parsley
- 200g cooked brown lentils
Method
- Preheat oven to 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 to 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.
To discover more about the health benefits of watercress, visit www.thewatercresscompany.com or for more recipe inspiration go to www.watercress.co.uk
