British purple sprouting broccoli is in season and the highlight of this dish, simply roasted, and topped on a Moroccan inspired buckwheat salad.

You can use raw buckwheat for this recipe but it will need cooking first. To cook the buckwheat I first toast in a dry saucepan before covering at least 2cm in stock. Cook until all the liquid has gone, tasting to check its the texture you want. I like mine to have a bit more bite. If you’re not a fan of buckwheat replace with quinoa or rice.

I love the heat in harissa paste but it can be a bit spicey for some people. You can make the dressing with tahini instead of harissa, you’ll need 1 dsp tahini and 1-2 tbsp of water to thin the dressing down.

Serves 4

Method for Moroccan Broccoli and Buckwheat Salad:

1. Preheat the oven to 180C. Put the almonds on a tray and toast in the oven for 10 minutes or until fragrant. Leave aside to cool and then chop through.
2. Spread the broccoli on a tray, drizzle 1 tsp and season with salt and pepper. Roast in the oven for 8-10 minutes, check half way as the broccoli can quickly burn.
3. Whilst the broccoli is in the oven mix the buckwheat, chickpeas, chopped herbs and almonds. Add the other tbsp of oil, juice of half a lemon, salt and pepper.
4. To make the harissa dressing mix yoghurt, harissa paste and 1/2 tbsp lemon juice. If you would like the dressing a little thinner add a tbsp or two of water.
5. To serve place a few salad leaves on the plate, then add the buckwheat salad, the sauerkrat and top with the roasted broccoli. Finally drizzle over the harissa yoghurt.