Lamb loin, cucumber and pomegranate freekeh salad
A zesty summer salad
Serves
4
Prep Time
15 mins
Cook Time
45 mins
A Middle Eastern-inspired light and zingy main meal or lunch. This satisfying salad recipe sees tender lamb loin served alongside a salad packed with smoky freekeh, fresh cucumber and sharp pomegranate. We love the addition of tangy tahini yoghurt and lemon dressing.
Recipe courtesy of Greenlea Butcher Shop.
A Middle Eastern-inspired light and zingy main meal or lunch. This satisfying salad recipe sees tender lamb loin served alongside a salad packed with smoky freekeh, fresh cucumber and sharp pomegranate. We love the addition of tangy tahini yoghurt and lemon dressing. Recipe courtesy of Greenlea Butcher Shop.
Print
ShareIngredients
300g Quality Mark Lamb Loin Filletsi
1 Tbsp fresh mint
3 garlic cloves
finely chopped50ml olive oil
grated zest of 1 lemon
½ tsp kosher salt
black pepper
to taste
250 ml yoghurt
thick3 Tbsp tahini
1 garlic clove
finely choppedjuice of 1 lemon
1 Tbsp sesame seeds
toasted3 Tbsp honey
kosher salt
juice of 2 juice of 1 lemon
1 Tbsp honey
1 Tbsp Dijon mustard
100ml olive oil
1 cup freekeh
½ cup mint leaves
torn leaves¼ cup flat-leaf parsley
chopped1 cucumber
1 Tbsp preserved lemon
finely diced100g pomegranate seeds
3 red chillies
thinly sliced, seeds removed100g radishes
thinly sliced
Method
Mix together the marinade and spread over lamb, leave for 20-30 minutes.
Heat the oil in a frying pan over medium – high heat.
Sear for 3 – 4 minutes on each side for medium-rare.
Remove meat from pan and set aside to rest.
Simmer freekeh gently in 3 cups water with 1 tsp salt for around 20 minutes until tender.
Drain and cool.
For the tahini yoghurt, stir all ingredients together and season to taste.
Repeat for the lemon dressing.
For the salad, cut the cucumber into ribbons and mix with the cooled freekeh, herbs, chili, radish, preserved lemon and pomegranate.
Dress with the lemon dressing.
Top with thinly sliced lamb and drizzle with tahini yoghurt.
Nutrition Information per Serving (463g)
This nutrition analysis is based on 4 serves.
