¼ cup pomegranate molasses
⅓ cup extra virgin olive oil
1½ Tbsp red wine vinegar
2 Tbsp honey
1 ⅔ cups freekeh
1 ½ Tbsp olive oil
2 Quality Mark lamb backstrapsi
300g beans, green runner or dwarf, seeds with pod, fresh, steamed
10-12 Medjool datesi
Small handful mint leaves
Small handful fresh dill
Small handful flat-leaf parsley
2 large tomatoes
200g goats cheese
⅓ cup pistachio nuts
Combine all the ingredients in a bowl, then whisk to combine well.
Taste, then season with salt and pepper and add more vinegar or honey to taste if you like.
Add 2-3 tsp of warm water to thin if the mixture is very thick (this depends how thick your pomegranate molasses is)
Combine the freekeh and 1.25 litres (5 cups) cold water in a large saucepan and bring to the boil over medium-high heat.
Cover the pan, reduce the heat to medium, then cook for 35-40 minutes or until the freekeh is tender and the water is pretty much absorbed.
Drain if necessary, then cool to room temperature.
Meanwhile, heat the oil in a heavy-based frying pan over high heat.
Add the lamb, season with salt and pepper, then reduce the heat to medium-high.
Cook for 4 minutes on each side for medium rare, or until cooked to your liking.
Remove from the heat and cool to room temperature.
Cook the beans in a saucepan of boiling, salted water for 2-3 minutes or until just tender, then drain and cool under cold water. Pat dry.
Combine the freekeh, beans, dates and most of the herbs in a large bowl.
Drizzle over about half the dressing, season with salt and pepper, then gently toss to combine. Divide among 4 bowls.
Thinly slice the lamb on a slight diagonal, then divide the lamb, tomato, goat cheese and remaining herbs among the bowls.
Drizzle with the remaining dressing, scatter over the pistachios, then serve.