Buckwheat and broccoli tabouleh with grilled sumac lamb
¾ cup(s), (150g)
lean lamb leg steak
400 g, (Buy 500g) fat trimmed
300 g, cut into florets
2 medium, finely chopped
2 individual, finely chopped
baby spinach leaves
80 g, chopped
¼ cup(s), chopped
1 x 3 second spray(s)
- Cook buckwheat in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain. Refresh under cold water and drain.
- Meanwhile, sprinkle lamb with sumac. Lightly spray a chargrill with oil and heat on medium-high. Chargrill lamb for 2 minutes each side or until cooked to your liking. Transfer to a plate, cover with foil and rest for 3 minutes before thickly slicing.
- Steam broccoli over a saucepan of boiling water for 3 minutes or until just tender. Drain. Refresh under cold water and drain. Roughly chop.
- Whisk lemon juice and olive oil in a large bowl until combined. Add the buckwheat, broccoli, tomato, celery, spinach and mint. Season with salt and pepper and gently toss to combine. Top buckwheat tabouli with lamb.