Photo of Buckwheat and broccoli tabouleh with grilled sumac lamb by WW

Buckwheat and broccoli tabouleh with grilled sumac lamb

7
7
4
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
Buckwheat is a great gluten free grain to use in your cooking. It goes great in this non-traditional broccoli tabouleh served with tender grilled lamb.

Ingredients

buckwheat

¾ cup(s), (150g)

lean lamb leg steak

400 g, (Buy 500g) fat trimmed

ground sumac

1 tsp

broccoli

300 g, cut into florets

lemon juice

1 tbs

olive oil

2 tsp

tomato(es)

2 medium, finely chopped

celery

2 individual, finely chopped

baby spinach leaves

80 g, chopped

fresh mint

¼ cup(s), chopped

oil spray

1 x 3 second spray(s)

Instructions

  1. Cook buckwheat in a large saucepan of boiling salted water for 10 minutes or until just tender. Drain. Refresh under cold water and drain.
  2. 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.
  3. Steam broccoli over a saucepan of boiling water for 3 minutes or until just tender. Drain. Refresh under cold water and drain. Roughly chop.
  4. 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.

Start eating better than ever!