Char Grilled Broccoli Steaks with Buckwheat and Bacon Salad and Feta Dressing
Tonight’s dinner is more plant-based with a touch of meat and while simple in design and easy to make, it certainly does not disappoint in the flavour department. If you are after an even healthier option, simply replace the dressing with some fresh lemon juice instead.
Leftovers
I haven’t allowed for any leftovers tonight but if you want them, increase the buckwheat amount and cook more bacon and an extra avocado will change that easy enough.
What you'll need
2 small - medium sized broccoli
3/4 cup buckwheat kernels
6 slices streaky bacon
1 large avocado
1/4 cup roasted almonds
1/2 cup Greek yoghurt
100g feta
1 small lemon
Handful of baby spinach
From the Pantry
olive oil
salt and pepper
Dry Roasted Almonds
We have a lot of nuts in the house for snacks and the dry roasted almonds work great in salads and save a few minutes when you don't have to toast them yourself. And it's one less item to wash up./
Prep and Cook
Cook Buckwheat
Rinse buckwheat in a sieve under cold running water until the water runs clear.
Fill a medium-sized pot halfway with cold water and a pinch of salt and bring up to boil.
Add the buckwheat and cook for seven minutes. You want the buckwheat to be al dente but still just holding it’s shape; any longer and they start to burst.
Strain and spread out on a tray to cool.
Cook Bacon
This can either be done in a frying pan or in the oven but you want to cook till crispy, then transfer to paper towels.
Char-Grill Broccoli
Heat a griddle pan or a frying pan on high heat.
Turn the broccoli onto its head then slice carefully down the side of the stalk to make one flat side. Do this again down the other side of the stalk so that you have what resembles 3 broccoli steaks; do this for both and brush each side with olive oil.
Place the flat broccoli side down first and press each piece into the griddle pan so that there is contact on the lines.
Cook for about 1 minute each side till you have nice char lines (don’t be too concerned if it’s still looking a bit raw; crunchy broccoli is yum).
Set aside once cooked.
Feta Goodness
If you just want a small 100g piece of feta it's best to buy it from the deli, but if you buy a larger packaged block, then it goes delicious crumbled over some scrambled eggs at breakfast time.
Mix Dressing
In a small food processor, combine the yoghurt and feta with the juice of 1 lemon, 2 tablespoons of olive oil and some salt and pepper.
Blitz till chunky smooth.
Plate it Pretty
Slice avocado into large wedges.
Build the salad by layering broccoli then buckwheat, wedges of avocado and scatterings of baby spinach. Dollop around the yoghurt and scatter some almonds. Repeat. You could toss it altogether if you prefer, but I visually prefer a built salad most of the time.
Enjoy!
Lunch tomorrow
I haven’t allowed for leftovers tonight, but you could easily cook up more buckwheat.