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Buckwheat with Broccoli


Top-down view of cooked buckwheat broccoli recipe

Buckwheat With Broccoli

Prep Time 15 minutes
Cook Time 35 minutes
Servings 4


  • 250 g buckwheat
  • Approx. 600ml vegetable broth
  • 250 g purple broccoli florets rinsed
  • 2 anchovies in oil
  • 10 black olives cut into rounds
  • 30 g pecorino cheese grated
  • 4 tablespoons extra virgin olive oil
  • Salt to taste
  • Black pepper to taste


  • Bring a large pot of salted water to a boil.
  • Add broccoli florets and cook them for 7 to 8 minutes. Drain and set aside.
  • Toast buckwheat in a pan with two tablespoons of extra virgin olive oil, stirring constantly. Pour in vegetable broth and cook until al dente.
  • Heat 2 tablespoons of extra virgin olive oil in a pan over medium heat and add anchovies. Stir until the anchovies have melted.
  • Add broccoli florets and stir well to combine the flavours.
  • Add buckwheat, grated pecorino, black olives, a pinch of salt and pepper. Stir well to combine.
  • Serve and enjoy.


Additional tips

  • You can replace buckwheat with spelt or barley. They are all packed with nutrients and give a great texture to every dish.
  • Add more vegetable broth if needed.
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