Buckwheat Salad with Roasted Broccoli and Miso-Lemon Dressing

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.