6-8 florets of broccoli
20g soft goats cheese
1 handful rocket
50g peas defrosted
1 tbsp. basil pesto
- Pre-heat the oven to 180oc.
- Give the buckwheat a good wash under cold running water and then place into a saucepan with 200ml of water. Bring it to the boil on the stove and then turn down to a gentle simmer for 15-20 minutes or until tender. Once cooked drain, and allow to cool.
- Place the broccoli onto a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Place into the oven and cook for 7-8 minutes or until slightly softened.
- Pour the buckwheat into a bowl and mix in the goat’s cheese, broccoli, rocket, peas and pesto. Give it all a good toss and serve.