Lamb and freekeh salad
5
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
The earthy flavour of the freekeh, the cooling yoghurt and refreshing herbs makes this salad a summer classic.
Ingredients
Butternut pumpkin
650 g, cut into 2cm pieces
Red onion
1 large, cut into wedges
Eggplant
1 small, cut into 2cm pieces
Dry freekeh
100 g
Lamb backstrap, raw
400 g, (Buy 500g) fat trimmed
Extra virgin olive oil
1 tbs
Fresh coriander
¼ cup(s), leaves
Fresh mint
¼ cup(s), torn
99% fat-free, plain or natural yoghurt, unsweetened
½ cup(s), (120g)
Tahini
1 tbs
Garlic
1 clove(s), crushed
Pepitas
1 tbs, toasted
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the pumpkin, onion and eggplant on the tray in a single layer. Lightly spray with oil and season with salt and pepper. Bake, turning halfway, for 20 minutes or until golden and tender. Set aside to cool.
2
Meanwhile, cook the freekeh in a saucepan of boiling salted water following packet instructions. Drain.
3
Heat a large non-stick frying pan over medium-high heat. Lightly spray the lamb with oil. Cook for 4 minutes each side or until cooked to your liking. Transfer to a plate. Cover and set aside. Slice the lamb thinly.
4
Combine the freekeh and the olive oil in a bowl. Season. Add herbs, vegies and lamb. Combine the yoghurt, tahini and garlic in a bowl. Stir in 1-2 tablespoons of water to give a pouring consistency. Divide the salad among serving plates. Drizzle over the tahini dressing and sprinkle with pepitas.
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