Za'atar Charred Broccoli with Watercress Salad, Pomegranate Dressing and Roasted Buckwheat

Recipe by Suze Morrison, Gourmet Glow | Photography by Lara Jane Thorpe

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: 

  1. 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.

  2. Lay the broccoli on a lined baking tray with the onion. Drizzle with the oil and sprinkle with the za’atar, lemon, chili and salt. Roast for 15-20 minutes or until beginning to char. Set aside.

  3. Combine all the dressing ingredients in a jar and shake well to combine.

  4. Tumble the broccoli and all the cooking juices into a bowl. Mix in the lentils and parsley.

  5. Lay the watercress on a platter and add a little dressing. Top with the lentil mixture and some more of the dressing. Finally, sprinkle the pomegranate and roasted buckwheat over the top. Serve at room temperature with extra dressing on the side.

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