Photo of Lamb & freekeh salad by WW

Lamb & freekeh salad

Points® value
Total Time
30 min
10 min
20 min
Freekeh is roasted young wheat with a deliciously nutty flavour – perfect with tender lamb and roasted squash


Lamb Leg Steak, Lean, Boneless, raw

400 g

Butternut Squash

1 whole, medium, peeled, chopped

Red onion

1 small, cut into 8 wedges


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)


1 clove(s), crushed

Pumpkin Seeds

1 tablespoon(s)


  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.


We've used cracked freekeh in this recipe. But if you can't get hold of it, you can use whole. Just make sure you cook it for 30 minutes instead of 20 minutes.