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Buckwheat and broccoli tabouleh with grilled sumac lamb

Buckwheat and broccoli tabouleh with grilled sumac lamb

9
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.

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