Goat's curd & spring greens salad with popped buckwheat - Good Food Middle East
Delightful goat's curd and spring greens salad with popped buckwheat – refreshing and flavorful, perfect for any season.
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Ingredients
- 200g Tenderstem broccoli
- 2 tbsp rapeseed oil or vegetable oil
- 50g buckwheat, rinsed and drained
- 100g goat's curd
- 50g watercress, washed
- 1 large candy beetroot (available from ocado.com), finely sliced
- 1 small golden beetroot, finely sliced
- 4 radishes, quartered
- 3 tbsp olive oil
- 1 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 1 tbsp honey
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