adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Lamb and freekeh salad
Lamb and freekeh salad
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Freekeh: Nutrient-packed green wheat - high protein, fiber, calcium, potassium, iron, zinc.
Ingredients:
  • 1/2 (about 400g) cauliflower, cut into florets
  • 2 red capsicums, deseeded, cut into 1.5cm pieces
  • 2 red onions, cut into thin wedges
  • 2 tsp garam masala
  • 105g (2/3 cup) cracked freekeh
  • 2 (200g each) lean lamb backstraps
  • 150g trimmed silverbeet leaves, shredded
  • 9.20 gm extra virgin olive oil
  • 21.00 gm lemon juice
  • 6.00 gm tahini
  • 3.60 gm honey
Instructions:
  • Preheat your oven to 200C/180C fan forced and line a large baking tray with baking paper. Arrange cauliflower, capsicum, and onion on the tray. Lightly spray with olive oil and sprinkle with 1 tsp garam masala. Roast for 25 minutes until golden and tender.
  • Cook freekeh in a saucepan of gently boiling salted water for 12-15 minutes until al dente. Drain, rinse under cold water, squeeze out excess water, and transfer to a bowl.
  • Coat the lamb generously with the leftover garam masala. In a large chargrill pan or non-stick frying pan over medium-high heat, spray with oil. Sear the lamb for 2-3 minutes on each side for medium doneness, or until it's cooked to your preference. Place the lamb on a plate and cover loosely with foil. Allow it to rest for 2-3 minutes, then slice into 5mm-thick pieces.
  • Combine the veggies and silverbeet with the freekeh. In a bowl, whisk together olive oil, juice, tahini, and honey. Pour over the freekeh and toss to mix well. Serve the salad on plates and top with lamb.

Similar Recipes