Buckwheat, beef & roast veg salad
- 19.10.2020
- 1 822
This easy roast veg salad is ready in just 35 minutes, perfect for busy weeknights! Plus, its under $5 per serve.
Recipe «Buckwheat, beef & roast veg salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 800g butternut pumpkin, peeled, cut into 2cm pieces, 1 large red capsicum, deseeded, thinly sliced, 1 large red onion, cut into wedges, 1 1/2 tbsp extra virgin olive oil, 2 tsp sumac , 200g raw buckwheat, 1 1/2 tbsp lemon juice, 1 1/2 tsp wholegrain mustard , 1 tsp maple syrup, 400g beef rump steak, 1 bunch fresh continental parsley, leaves picked.
Ingredients:
- 800g butternut pumpkin, peeled, cut into 2cm pieces
- 1 large red capsicum, deseeded, thinly sliced
- 1 large red onion, cut into wedges
- 1 1/2 tbsp extra virgin olive oil
- 2 tsp sumac
- 200g raw buckwheat
- 1 1/2 tbsp lemon juice
- 1 1/2 tsp wholegrain mustard
- 1 tsp maple syrup
- 400g beef rump steak
- 1 bunch fresh continental parsley, leaves picked
Instructions
- 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.