Lamb and Vegetable Buckwheat Salad

Method

1. Pre-heat oven to 200^o        
2. Evenly arrange chopped pumpkin, capsicum and zucchini on a baking tray lined with paper.
3. Grind nigella, mustard and cumin seeds in a mortar and pestle. Sprinkle half of this spice mix over the vegetables.  Drizzle with olive oil and roast in oven for 30 minutes or until tender.
4. Meanwhile, boil a small saucepan of water.
5. Whilst water is boiling, heat a small non-stick fry pan and add the raw buckwheat. Toast the buckwheat in the pan for 2-3 minutes stirring constantly, and then add to boiling water.
6. Reduce the heat to medium and simmer for 4-6 minutes or until buckwheat has just cooked. Drain and rinse buckwheat with cold water. Allow to cool.
7. Heat a barbeque/grill to high.
8. Cook lamb backstrap for approximately 5 minutes on each side or until cooked to your liking. Set aside to rest.
9. Mix olive oil and remaining spice mix in a small bowl.
10. Combine roasted vegetables, baby spinach and buckwheat in a bowl and toss through dressing.
11. Arrange vegetable and buckwheat salad onto plates and top with thinly sliced lamb.