If the vegetable gods are smiling, use fresh broad beans instead of frozen and swap out the broccolini for asparagus.

Words & recipe: Lucy Corry  Styling & photos: Carolyn Robertson

INGREDIENTS

For the salad:
⅓ cup buckwheat
250g broccolini, washed and trimmed
500g frozen broad beans
4 spring onions, trimmed and finely sliced
1 cup finely chopped fresh herbs (such as parsley and chervil)
2 handfuls watercress or rocket leaves

For the vinaigrette:
1 small clove garlic, smashed to a paste with ¼ teaspoon salt
1 teaspoon honey
1 teaspoon dijon mustard
¼ cup freshly squeezed lemon juice
½ cup extra virgin olive oil

METHOD

Put the buckwheat in a small pot with 2/3 cup boiling water. Cook, uncovered, over a medium heat for 10 to 12 minutes until the water has absorbed. Fluff with a fork and tip into a serving bowl.

While the buckwheat is cooking, blanch the broccolini and broad beans in boiling water until the broccolini is bright green. Drain immediately and refresh in cold running water. Drain again. Slip off the broad bean skins and discard then add the beans to the buckwheat, along with the spring onions, chopped herbs and rocket or watercress.

To make the vinaigrette, put the garlic, honey, mustard and lemon juice in a small bowl or jar. Whisk together or shake until combined. Slowly add the oil and whisk or shake until emulsified. Taste and adjust the seasoning.

Pour half the vinaigrette over the buckwheat and toss well. Drizzle about half the remainder over the broccolini and toss to coat. Pile the buckwheat salad into a serving platter and arrange the broccolini down one side. Serve remaining vinaigrette on the side.

Serves 6

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