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Lamb and freekeh salad

Lamb and freekeh salad

Total Time
30 min
10 min
20 min
The earthy flavour of the freekeh, the cooling yoghurt and refreshing herbs makes this salad a summer classic.


Butternut pumpkin

650 g, cut into 2cm pieces

Red onion

1 large, cut into wedges


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)


1 tbs


1 clove(s), crushed


1 tbs, toasted

Oil spray

2 x 3 second spray(s)


  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.


SERVING SUGGESTION: Add a leafy green salad, to serve.