Beef and Mango Buckwheat Tabbouleh

Beef and Mango Buckwheat Tabbouleh

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, December 17, 2017.
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Cook beef on BBQ grill for 2-3 minutes each side and prepare tabbouleh in advance for a perfect meal outdoors! Don’t worry if your mango is firm – this will be easier to cut and still be delicious!

Ingredients

Mango Buckwheat Tabbouleh

  • 200g buckwheat
  • 1 Lebanese cucumber
  • 1 tomato
  • 1 spring onion (optional, adults)
  • 1 mango
  • ½ bag baby spinach

Vinaigrette

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons GF vinegar (e.g. red wine, white wine, cider)
  • 2 teaspoons mustard
  • 2 teaspoons honey
  • 1 teaspoon sumac
  • ½ teaspoon salt

Sumac Yoghurt

  • 150g yoghurt
  • 1 teaspoon sumac
  • ½ teaspoon honey (optional)

Sumac Beef

  • 550g beef rump steaks (at room temperature)
  • 1 teaspoon sumac

Steps

  1. Preheat BBQ grill to high (if using). Bring a medium pot of salted water to the boil. Place buckwheat in a sieve and rinse under cold water. Cook in pot of boiling water for 12-14 minutes, until just tender. Drain and run under the cold water until cooled, then leave to drain well through sieve for at least 5 minutes to dry out.
  2. While buckwheat is cooking and cooling, prepare the rest of the meal. In a large bowl, combine all vinaigrette ingredients. Dice cucumber and tomato 1cm; thinly slice spring onion (if using); peel mango and dice flesh 1cm; roughly chop spinach. Place all in bowl with vinaigrette.
  3. In a small bowl, combine all sumac yoghurt ingredients. Set aside.
  4. Pat beef dry, sprinkle with third measure of sumac, season and rub with a drizzle of oil. Heat a large, dry fry-pan on high heat. Cook beef for 2-3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest for a few minutes, then slice thinly.
  5. Toss cooked buckwheat through salad veggies and vinaigrette. Season to taste.
  6. To serve, divide mango buckwheat tabbouleh between plates and top with sumac beef. Serve with a dollop of sumac yoghurt.

Nutritional Information

Energy 2135 kj
510 kcal
Protein 35.0g
Carbohydrate 42.8g
Fat 23.3g