Name: Buckwheat With Broccoli
Prep time: 15 min
Cook time: 35 min
Ingredients: 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)

Buckwheat With Broccoli

Print Recipe

Prep Time 15

Cook Time 35

Servings: 4

Ingredients Method Notes

Ingredients

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

Method

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.

Notes

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.