Buckwheat and broccoli tabouleh with grilled sumac lamb
4
Points®
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)
Lamb leg steak, raw
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 stick(s), finely chopped
Baby spinach
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.