Spiced lamb and buckwheat salad

Serves: 4

Time to make: 30 mins

Ingredients

3 carrots, cut in chunks
2 red capsicums, roughly chopped
1 ½ cups buckwheat (see tip)
4 (about 500g) lean lamb leg steaks
1 tablespoon Moroccan seasoning
4 cups baby spinach, rocketarugulaX or kale
Dressing
1 orange, grated zest and juice
1 teaspoon smoked paprika
2 tablespoons extra-virgin olive oil

Instructions

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1 Preheat oven to 200°C. Place carrots in microwave, covered, and cook for 2 minutes. Remove and place in a baking dish lined with baking paper. Add capsicums and place in the oven for about 20 minutes until tender and soft.

2 Just cover buckwheat with water and bring to the boil. Reduce heat to very low, cover, and cook for 15 minutes until tender but not mushy.

3 Heat a heavy-based pan or barbecue grill to a medium-high heat. Spray lamb steaks with oil and sprinkle with seasoning. Rub seasoning into meat to cover. Cook steaks for about 2 minutes each side for medium-rare. Set aside to rest.

4 Combine dressing ingredients in a small jug and mix well. Remove vegetables from oven. Gently mix buckwheat, roasted vegetables, spinach and dressing together in a large bowl.

5 Slice steaks in 1cm slices. Serve salad topped with steak and drizzled with any meat juices.

Variations

If you can’t find buckwheat, use brown rice or quinoa instead.
Make it gluten free: Check seasonings are gluten free.

HFG tip

Find buckwheat in bulk bins or in the baking section of your supermarket.

If you are on the low FODMAP diet use a Moroccan spice that does not contain garlic powder and use brown rice instead of buckwheat.

Nutrition Info (per serve)

Calories 562 cal

Kilojoules 2350 kJ

Protein 37 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 60 g

Sugar 10 g

Dietary fibre 11 g

Sodium 800 mg

Calcium 80 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.