Instructions
Follow the steps and taste along the way.
Preheat the oven and prepare the broccoli
Preheat the oven to 220 °C. Cut the broccoli into small florets, peel the stalk, and cut it into pieces. Toss with the olive oil and 1 g of salt, then spread out in a single layer on a baking sheet.
Roast the broccoli
Roast the broccoli for 18–22 minutes at 220 °C, turning it halfway through. It should have deep golden edges and a tender center, but the florets should not fall apart.
Cook the buckwheat
Rinse the buckwheat in a sieve. Put it in a saucepan, add 480 ml of water and 2 g of salt, and bring to a boil. Cover and simmer gently for 12–15 minutes, until the water has been absorbed. Remove from the heat and leave covered for 5 minutes, then fluff the grains gently with a fork.
Whisk the dressing
In a small bowl, whisk together the miso paste, lemon juice, honey, sesame oil, finely grated ginger, and 25 ml of water. The dressing should be smooth and slightly runny.
Finish and serve the salad
Toast the sesame seeds in a dry pan for 1–2 minutes, until fragrant, then set aside. In a large bowl, combine the warm buckwheat with the roasted broccoli and dressing. Toss gently, add the finely chopped spring onion and parsley, and sprinkle with sesame seeds. Serve lukewarm; if the salad sits for a while, toss it again before serving.
