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.
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.