Lamb & freekeh salad
6
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Freekeh is roasted young wheat with a deliciously nutty flavour – perfect with tender lamb and roasted squash
Ingredients
Lamb Leg Steak, Lean, Boneless, raw
400 g
Butternut Squash
1 whole, medium, peeled, chopped
Red onion
1 small, cut into 8 wedges
Aubergine
1 medium, chopped
Freekeh, dry
135 g
Olive Oil
1 tablespoon(s)
Coriander, fresh
1 tablespoon(s)
Mint, Fresh
1 tablespoon(s)
Low Fat Natural Yogurt
140 g
Tahini paste (sesame paste)
1 tablespoon(s)
Garlic
1 clove(s), crushed
Pumpkin Seeds
1 tablespoon(s)
Instructions
1
Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking paper. Arrange the squash, onion and aubergine in a single layer, mist with the cooking spray, and season. Bake, turning halfway, for 20 minutes, until tender. Set aside to cool.
2
Meanwhile, cook the freekeh to pack instructions – about 20 minutes. Drain.
3
Heat a large nonstick frying pan over a medium-high heat. Lightly mist the lamb with cooking spray, then cook for 4 minutes on each side. Set aside to rest for 5 minutes, then thinly slice.
4
In a large bowl, combine the oil with the freekeh, season to taste, then mix in the herbs, vegetables and lamb.
5
Make the dressing. Combine all the ingredients and thin with 1-2 tbsp water. Drizzle over the salad and serve garnished with the seeds.
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