Karen Martini's charred broccoli and spring onion salad with tahini dressing

Step 2

To make the dressing, add all the ingredients to a bowl, season with salt and pepper and combine until smooth. If necessary, add a little more water to achieve a pouring consistency.

Step 4

Toast the almonds in a dry frying pan over high heat, tossing occasionally for 3 minutes, until lightly toasted. Add the butter, season, and once the butter turns nut-brown, take off the heat and add the paprika. Toss through the buckwheat and season, then set aside.

Step 6

Add olive oil to a frying pan over high heat and heat for 1 minute. Add the chilli and fry for about 2 minutes until softened and slightly coloured, then drain on paper towel.

Step 8

Preheat a griddle pan or barbecue on high. Lightly oil the broccoli slices, season and grill for about two minutes each side until charred and softening but not completely cooked. Stack the pieces on top of each other so they sweat a little.

Step 10

Lightly oil the shallots and grill for about 2 minutes until tender and charred. Cut each in half on an angle.

Step 12

Spoon the dressing onto a platter, then pile on the broccoli and shallots. Scatter over the chilli and the almond and buckwheat mixture, and serve.

Step 13

Tip: *You can buy toasted buckwheat quite readily, but if you have raw groats, just toast them in a dry pan over medium heat, tossing frequently for about 5 minutes until they've darkened and have a toasty fragrance.