Warm Lamb & Buckwheat Salad with Roasted Veggies

7. lis 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.