Lamb loin, cucumber and pomegranate freekeh salad
A zesty summer salad
4
Serves
15 mins
Prep Time
45 mins
Cook Time
Recipe author
Andrew Clarke
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.
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Ingredients
300g Quality Mark Lamb Loin Fillets
i
Marinade
1 Tbsp fresh mint
3 garlic cloves
finely chopped
50ml olive oil
grated zest of 1 lemon
½ tsp salt
black pepper
to taste
Tahini Yoghurt
250 ml yoghurt
thick
3 Tbsp tahini
1 garlic clove
finely chopped
juice of 1 lemon
1 Tbsp sesame seeds
toasted
3 Tbsp honey
salt
Lemon Dressing
juice of 2 juice of 1 lemon
1 Tbsp honey
1 Tbsp Dijon mustard
100ml olive oil
Salad
1 cup freekeh
½ cup mint leaves
torn leaves
¼ cup flat-leaf parsley
chopped
1 cucumber
1 Tbsp preserved lemon
finely diced
100g pomegranate seeds
3 red chillies
thinly sliced, seeds removed
100g radishes
thinly sliced
Method
For the Lamb
For the Freekeh
For the Yoghurt and Dressing
To Serve
1
Mix together the marinade and spread over lamb, leave for 20-30 minutes.
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2
Heat the oil in a frying pan over medium – high heat.
3
Sear for 3 – 4 minutes on each side for medium-rare.
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4
Remove meat from pan and set aside to rest.
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Nutrition Information per Serving (463g)
This nutrition analysis is based on 4 serves.
Energy
3539kJ (845 kcal)
Protein
30.5g
Total Fat
52.6g
Saturated Fat
11.0g
Carbs
56.3g
Dietary Fibre
14.0g
Sodium
667mg
Iron
5.5mg
Zinc
4.7mg
Vitamin B12
1.0µg
