Lamb and Freekeh Salad
found in Mains - Meat Dishes
 | 12 SPs |
|
Prep: 15 minutes
Cook: 20 minutes
Difficulty:
Moderate
Freekeh is roasted young wheat with a deliciously nutty flavour, perfect with tender lamb and roasted squash.
Ingredients
- 650g butternut squash, peeled and cut into 3cm pieces
- 1 red onion, cut into wedges
- 1 aubergine, cut into 3cm pieces
- 6 sprays calorie controlled cooking spray
- 135g freekeh, cracked
- 500g lamb leg steaks
- 1 tbsp olive oil
- 1 bunch(es) coriander leaves
- 1 bunch(es) mint leaves
- 1 tbsp pumpkin seeds
- 140g greek yogurt, low fat
- 1 tbsp tahini
- 1 garlic clove, crushed
For The Dressing
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / 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 2tbsp water. Drizzle over the salad and serve garnished with the seeds.
