Buckwheat, Beef Roast Veg Salad

This easy roast veg salad is ready in just 35 minutes, perfect for busy weeknights! Plus, its under $5 per serve.

The ingredient of Buckwheat Beef Roast Veg Salad

• 800g butternut pumpkin u2028peeled cut into 2cm pieces
• 1 large red capsicum deseeded thinly sliced
• 1 large red onion u2028cut into wedges
• 1 1 2 tablespoons extra virgin u2028olive oil
• 2 teaspoons sumac
• 200g 1 cup raw buckwheat
• 1 1 2 tablespoons lemon juice
• 1 1 2 teaspoons wholegrain mustard
• 1 teaspoon maple syrup
• 400g beef rump steak
• 1 bunch fresh continental parsley leaves picked

The Instruction of buckwheat beef roast veg salad

• preheat oven to 210u00b0c 190u00b0c 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 u2028until golden and tender
• meanwhile bring a saucepan of water to the boil cook buckwheat in u2028a non stick frying pan over medium heat stirring for 2 minutes or until toasted cool for 5u00a0minutes 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 u2028a tray lined with paper towel to dry
• combine juice mustard syrup u2028and 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 3u00a0minutes 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

Nutritions of Buckwheat Beef Roast Veg Salad

calories: 484 931 calories
calories: 15 grams fat
calories: 4 grams saturated fat
calories: 53 grams carbohydrates
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calories: 36 grams protein
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