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Lamb, Eggplant & Freekeh Salad with Olive & Lemon Salsa

For a delicious weeknight meal using lamb, try this eggplant & freekeh salad with olive and lemon salsa.

Lamb, Eggplant & Freekeh Salad with Olive & Lemon Salsa

Serves 4

2 lamb backstraps, trimmed

2 tsp cumin seeds

2 tbsp lemon thyme leaves

Eggplant & Freekeh Salad

¾ cup cracked freekeh

1 red capsicum, quartered

⅓ cup extra virgin olive oil

4 baby eggplants, sliced thickly

100g green beans, in 4cm pieces

100g butter beans, tinned

6 fresh dates, seeded, chopped

1 tbsp chopped parsley leaves

1 tbsp lemon thyme leaves

1 tbsp pomegranate molasses

¼ cup extra virgin olive oil

½ tsp cumin

Olive & Preserved Lemon Salsa

1 tbsp chopped preserved lemon rind

2 tbsp sliced green olives

½ cup parsley leaves

1 tbsp extra virgin olive oil

To make salad, boil freekeh for 25 minutes. Refresh under cold water, drain. Spread on a tea towel to dry. Heat grill to high.

Place capsicum on an oiled oven tray. Grill for 10 minutes. Transfer to a bowl; cover with plastic wrap. Set aside for 10 minutes. Peel; discard skin. Slice.

Heat barbecue or chargrill pan to medium high. Brush eggplant with one tablespoon oil. Grill, turning, for 6 minutes.

Blanch green beans for 2 minutes. Refresh in cold water, drain. Combine freekeh, capsicum, eggplant, beans, dates, parsley and thyme in a bowl. Season. Drizzle with combined pomegranate molasses, oil and cumin. Toss.

Drizzle lamb with a little oil. Sprinkle with cumin and thyme. Season. Barbecue or chargrill lamb 3 minutes per side for medium rare. Set aside for 10 minutes. Slice thickly.

To make salsa, process all ingredients in a food processor until finely chopped. Season.

Serve lamb on salad drizzled with salsa.

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