This easy roast veg salad is ready in just 35 minutes, perfect for busy weeknights! Plus, its under $5 per serve.
- Preheat oven to 210°C/190°C fan forced. Line 2 baking trays with baking paper. Spread vegies over prepared trays. Drizzle with 1 tbs oil. Sprinkle with sumac. Season. Toss to combine. Roast for 25 minutes or until golden and tender.
- Meanwhile, bring a saucepan of water to the boil. Cook buckwheat in a non-stick frying pan over medium heat, stirring, for 2 minutes or until toasted. Cool for 5 minutes. Add buckwheat to water. Reduce heat to medium-low. Simmer for 5 minutes or until al dente. Drain. Refresh under cold running water. Spread over a tray lined with paper towel to dry.
- Combine juice, mustard, syrup and remaining oil in a bowl. Season.
- Heat a chargrill or barbecue on medium-high. Spray steak with oil. Season. Cook, turning, for 3 minutes for medium or until cooked to your liking. Transfer to a plate. Rest for 3 minutes. Trim excess fat. Thinly slice.
- Combine the vegies, buckwheat, parsley, steak and half the dressing in a bowl. Toss. Divide among plates. Drizzle with remaining dressing.
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