Spiced lamb and buckwheat salad

Instructions

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.