Serves 4
INGREDIENTS
- 1 Tbsp finely chopped fresh rosemary
- ¼ cup extra virgin olive oil
- 1/3 cup balsamic vinegar
- 3 garlic cloves, crushed
- 450g beef rump steak, trimmed, cut into 2cm pieces
- 250g cup mushrooms, halved
- 1 bunch baby beetroot, trimmed
- 1 cup buckwheat, rinsed
- 1 cup salt-reduced chicken stock
- ½ cup orange juice
- 1 cup fresh flat-leaf parsley leaves
- 1 yellow capsicum
- 1 punnet cherry tomatoes
- 1 avocado
- ¼ red cabbage
- 2 shallots
- ½ small red onion, thinly sliced
- 2 Tbsp roughly chopped dry roasted hazelnuts
- 50g reduced-fat fetta, crumbled
METHOD
- Preheat oven to 200°C/180°C fan-forced. Combine rosemary, 2 Tbsp oil, 2 Tbsp vinegar and 2/3 garlic in a large bowl. Stir in beef and mushroom. Refrigerate for 1 hour.
- Meanwhile, wash beetroot and pat dry. Wrap each in foil. Place on a baking tray. Roast for 40 minutes or until tender. Set aside until cool enough to handle. Peel beetroot and cut into wedges. Place beetroot in a bowl. Add 1 tablespoon remaining vinegar and remaining garlic. Season and toss to coat.
- Meanwhile, heat a large saucepan over medium-high heat. Add buckwheat and cook, stirring, for 1 minute. Add stock and juice. Stir to combine. Bring to the boil. Reduce heat to medium. Simmer, covered, for 15 to 20 minutes or until buckwheat is tender and liquid has been absorbed. Remove from heat. Stand for 5 minutes. Fluff mixture with a fork. Transfer to a large bowl.
- Thread beef and mushroom onto skewers. Heat a barbecue grill on medium-high heat. Cook for 2 minutes each side for medium or until cooked to your liking.
- Asemble the salad with the buckwheat and top with hazelnuts and fetta. Season. Whisk remaining oil and vinegar in a small bowl. Drizzle over buckwheat salad. Serve.
Approx. per serve: 2433kJ | fat total 26.9g | saturated fat 6.2g | fibre 10.2g | protein 35g | carbs 43.4g
