Warm Lamb & Buckwheat Salad with Roasted Veggies
October 7, 2025
Warm Lamb & Buckwheat Salad with Roasted Veggies
A hearty and nutritious gluten-free bowl featuring tender lamb, nutty buckwheat, and vibrant roasted vegetables, all brought together with a zesty lemon-herb dressing.
There’s something deeply satisfying about a warm grain salad — especially one that combines the earthy chew of buckwheat with the rich savoriness of seared lamb. This recipe celebrates balance: hearty and wholesome, yet fresh and full of color.
Perfect for a cozy dinner or a nourishing lunch, this bowl layers roasted vegetables, juicy lamb, and a bright lemon-herb dressing. It’s a complete meal that’s both comforting and energizing, ideal for those looking for a gluten-free option without sacrificing flavor.
Gather your ingredients, preheat the oven, and let’s bring this rustic, Mediterranean-inspired salad to life.
Ingredients
- 250g lamb loin, cut into cubes
- 150g raw buckwheat groats
- 300ml water or vegetable broth
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 150g cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 50g arugula
- 45ml extra virgin olive oil
- 15ml fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 200°C. Toss the chopped bell pepper, zucchini, and cherry tomatoes with 15ml of olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until tender and slightly caramelized.
- Rinse the buckwheat groats. In a saucepan, bring 300ml of water to a boil. Add the buckwheat, reduce heat to low, cover, and simmer for 15–20 minutes until all liquid is absorbed.
- Season the lamb cubes with salt, pepper, and minced garlic. Heat 15ml of olive oil in a skillet over medium-high heat. Sear the lamb for 3–4 minutes until browned on all sides but still pink inside. Set aside.
- Whisk together the remaining 15ml olive oil, lemon juice, parsley, and mint to create the dressing. Season with a pinch of salt and pepper.
- Combine the cooked buckwheat, roasted vegetables, seared lamb, and sliced red onion in a large bowl. Pour the dressing over the top and toss gently. Serve warm over a bed of fresh arugula.
Tips & Substitutions
- Make it vegetarian: Skip the lamb and add grilled halloumi or roasted chickpeas for protein.
- Boost the greens: Mix in baby spinach or kale for extra nutrients and texture.
- Try different grains: Swap buckwheat for quinoa, farro, or brown rice if preferred.
Nutrition
Calories: 1260 kcal per serving
- Fat: 31g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 34g