Goat's curd & spring greens salad with popped buckwheat

• Tenderstem broccoli↗200g g
• rapeseed oil↗2 tbsp tbsp

  or vegetable oil

• buckwheat50g g

  rinsed and drained

• goat's curd↗100g g
• watercress↗50g g

  washed

• large candy beetroot↗1

  (available from ocado.com), finely sliced

• small golden beetroot↗1

  finely sliced

• radishes↗4

  quartered

• olive oil↗3 tbsp tbsp
• sherry vinegar↗1 tbsp tbsp
• Dijon mustard↗1 tbsp tbsp
• honey↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Bring a large pan of salted water to the boil and tip in the broccoli. Boil for 2 mins, then drain. Heat a griddle pan over a high heat. Griddle the broccoli for a couple mins each side until char lines appear. Set aside.

2. 2

   In a jug, combine all the ingredients for the dressing, then season.

3. 3

   Heat the oil in a frying pan over a medium-high heat. Add the buckwheat and cook for 1 min until lightly golden, remove from the heat (it will continue to cook in the hot oil) and set aside for 1 min until golden brown.

4. 4

   To serve, put a swirl of goat’s curd and a scattering of watercress in the centre of the plate. Top with the beetroot, radishes and broccoli. Add another large handful of watercress and drizzle over the dressing, then sprinkle over the popped buckwheat.