Moroccan Avocado, Charred Leek & Tender Stem Broccoli Khorasan Salad with Mint Harissa

Serves: 4

Chef Top Tip

"Khorasan wheat, more commonly known as ‘kamut’  is a wheat grain, high in minerals and proteins. It is slightly larger than other grains and it works beautifully in this lovely salad."


  • 350g khorasan grain, soaked overnight
  • 50ml olive oil
  • 12 baby leeks, trimmed
  • 400g tender stem broccoli florets
  • 200g avocado, diced
  • 1 medium red onion, thinly sliced
  • 100g watercress

For the mint harissa:

  • 4 green chillies, trimmed
  • 1 tsp cumin seeds
  • 200ml sunflower oil
  • 50g fresh mint leaves
  • 3 garlic cloves, crushed
  • Zest and juice of 2 lemons


  1. Cook the pre-soaked khorasan in 600ml of boiling water, with a tight fitting lid for around 35 minutes or until tender. Drain it and leave to cool.
  2. Prepare the harissa dressing by blitzing all the ingredients together in a blender.
  3. Preheat a char-grill until very hot.
  4. Brush the leeks and tender stem broccolis with oil then grill for 5-8 minutes until lightly charred all over.
  5. Transfer to a large bowl, add the cooked buckwheat.
  6. Add the red onion, avocado, and watercress, followed by the prepared harissa dressing then lightly toss together.
  7. Season to taste and serve.

All products marked in bold are available to purchase through Vegetarian Express.