
Lamb and freekeh salad
9
8
6
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Moderate
The earthy flavour of the freekeh, the cooling yoghurt and refreshing herbs makes this salad a summer classic.
Ingredients
Pumpkin, butternut, raw
650 g, cut into 2cm pieces
Red onion
1 large, cut into wedges
Eggplant
1 small, cut into 2cm pieces
Dry freekah
100 g
Lean lamb backstrap
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 yoghurt
½ cup(s), (120g)
Tahini
1 tbs
Garlic
1 clove(s), crushed
Pepitas
1 tbs, toasted
Oil spray
2 x 3 second spray(s)