Spring Field Salad Recipe | Abel & Cole
Spring Field Salad
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Prep: 15 mins
Cook: 15 mins
Florets of tender sweet baby broccoli are fried in butter with slices of nutty portobello mushrooms and spring onions, then tossed with tender buckwheat, garlic and rocket.
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382 kcal
(per portion)
Ingredients you'll need
  • 75g buckwheat
  • 200g sweet baby broccoli
  • 200g portobello mushrooms
  • 1 garlic clove
  • 2 spring onions
  • 45g butter
  • 1 lemon
  • 50g rocket
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 150ml boiling water
Step by step this way
  • 1.

    Pour the buckwheat into a pan and sprinkle in a little salt. Cover with 150ml boiling water and pop on a lid. Return to the boil, then reduce the heat to a simmer and cook for 8 mins.

  • 2.

    Trim any woody ends away from the sweet baby broccoli. Thickly slice the mushrooms. Peel the garlic, and slice as thinly as possible. Trim the roots and top 3 cm off the spring onions. Cut roughly into 2-3cm pieces.

  • 3.

    Warm a large pan to a medium-high heat. Add the butter and allow to melt, then slide in the broccoli, mushroom slices, chopped spring onions and garlic. Sprinkle in a little salt and pepper. Fry for 4-5 mins, stirring occasionally, till tender and golden.

  • 4.

    Drain the buckwheat if necessary, then tip into the pan with the vegetables. Squeeze in the lemon juice. Toss together and warm through for 1 min.

  • 5.

    Scatter the salad into a salad bowl and toss through the rocket leaves. Divide onto plates and serve.