Lamb freekeh bowls
A wholesome Middle Eastern salad full of bright flavours
3 - 4
Serves
20 mins
Prep Time
1 hr
Cook Time
Recipe author
Lazy Sunday Club
Freekeh has a wonderfully chewy texture, making it the ideal base for warm salads in these shoulder seasons. Bought in two forms - whole grain takes a little longer to cook, while the cracked form is best for fast cooking meals. Married with the richness of New Zealand lamb and you've got a winner for dinner.
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Ingredients
Dressing
¼ cup pomegranate molasses
⅓ cup extra virgin olive oil
1½ Tbsp red wine vinegar
to taste
2 Tbsp honey
or to taste
Freekeh
1 ⅔ cups freekeh
Whole grain
1 ½ Tbsp olive oil
2 Quality Mark lamb backstraps
i
trimmed if necessary
300g beans, green runner or dwarf, seeds with pod, fresh, steamed
trimmed and sliced lengthways
10-12 Medjool dates
i
pitted and torn into large pieces
Small handful mint leaves
Small handful fresh dill
Small handful flat-leaf parsley
2 large tomatoes
sliced
200g goats cheese
broken into large pieces
⅓ cup pistachio nuts
coarsely chopped
Method
Dressing
Freekeh Bowls
1
Combine all the ingredients in a bowl, then whisk to combine well.
2
Taste, then season with salt and pepper and add more vinegar or honey to taste if you like.
3
Add 2-3 tsp of warm water to thin if the mixture is very thick (this depends how thick your pomegranate molasses is)
