Lamb freekeh bowls
A wholesome Middle Eastern salad full of bright flavours
Serves
3 - 4
Prep Time
20 mins
Cook Time
1 hr
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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ShareIngredients
¼ cup pomegranate molasses
⅓ cup extra virgin olive oil
1½ Tbsp red wine vinegar
to taste2 Tbsp honey
or to taste
1 ⅔ cups freekeh
Whole grain1 ½ Tbsp olive oil
2 Quality Mark lamb backstrapsi
trimmed if necessary300g beans, green runner or dwarf, seeds with pod, fresh, steamed
trimmed and sliced lengthways10-12 Medjool datesi
pitted and torn into large piecesSmall handful mint leaves
Small handful fresh dill
Small handful flat-leaf parsley
2 large tomatoes
sliced200g goats cheese
broken into large pieces⅓ cup pistachio nuts
coarsely chopped
Method
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.
