A vibrant and nutritious gluten-free bowl featuring earthy buckwheat, aromatic spiced lamb, sweet roasted fennel, and a refreshing burst of pomegranate and mint. A perfectly balanced, restaurant-quality meal you can easily make at home.
Zutaten
- 300g lamb mince
- 150g buckwheat groats
- 1 large fennel bulb, sliced
- 1 red onion, sliced
- 50g pomegranate seeds
- 1 small handful fresh mint, chopped
- 2 cloves garlic, minced
- 30ml olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Juice of 1/2 lemon
- Salt and black pepper to taste
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Anleitung
- 1.Preheat your oven to 200°C (400°F). On a baking tray, toss the sliced fennel and red onion with half of the olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
- 2.While the vegetables roast, cook the buckwheat. Rinse the groats, then add them to a saucepan with 300ml of water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the water is absorbed.
- 3.In a large skillet, heat the remaining olive oil over medium-high heat. Add the minced garlic and cook for 30 seconds until fragrant.
- 4.Add the lamb mince to the skillet. Break it up with a spoon and cook until browned, about 5-7 minutes. Drain any excess fat.
- 5.Stir in the ground cumin, coriander, salt, and pepper. Cook for another minute to toast the spices.
- 6.To serve, divide the cooked buckwheat between two bowls. Top with the roasted fennel and onion, the spiced lamb, and finish with a generous sprinkle of pomegranate seeds, chopped fresh mint, and a squeeze of lemon juice.
Nährwertinformationen
Warum dieses Rezept
This recipe is rich in complete protein and iron from lamb, and high in fiber from buckwheat, aiding digestion and satiety. Pomegranate and fennel provide powerful antioxidants and vitamins for a balanced, heart-healthy meal.
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