Zesty Corn & Broccoli Salad
A tantilising fusion of freshly roasted broccoli florets and charred corn kernels, perfectly complimented by the nuttiness of buckwheat, crunchy pepitas and roasted almonds. Tossed with herbaceous dill, tangy lime and olive oil, this nourishing salad bursts with zest and texture making it the perfect side or midweek lunch.
Ingredients
Salad ingredients:
- 1 Large head of broccoli washed and cut into small florets
- 6 Cobs of corn
- 1 C Buckwheat groats raw
- 2-3 Spring onions whole
- Half a small bunch of fresh dill
- 1 TBS Olive oil
Dress It Up:
- 1 TBS Olive oil
- 1 Lime freshly juiced
- Salt and pepper to taste
To serve:
- 1/4 C Roasted almonds roughly chopped
- 2 TBS Roasted pepitas
Instructions
- Pre-heat your oven to 180°C. Meanwhile, boil the buckwheat as per pack instructions (OR 1C buckwheat to 3C water, you will strain off the excess water) Boil for approximately 15 mins. Once the buckwheat groats are cooked and tender, strain and rinse with cold water and set aside.
- Wash and prep your vegetables. Cut broccoli into small florets, season with salt, pepper and olive oil and bake for 25-30 minutes. Keep the oven on and dry roast the almonds and pepitas (if you haven't bought them pre-roasted), keep a close eye on them, they won't need more than 10 minutes.
- Lightly char your corn in a fry pan over a medium to high heat. Once cooked, carefully use a knife to cut the kernels off the cob.
- Finely chop the herbs just before assembling your salad.
- Add all salad ingredients into a large salad bowl, top with salt, pepper, lime juice and olive oil, and mix thoroughly. Serve topped with the roasted almonds and pepitas.
