Lamb, Eggplant and Freekeh Salad with Olive and Lemon Salsa is a delicious weeknight meal using lamb. Freekeh is a whole grain from the Middle East and North Africa. You can substitute freekeh for nearly any whole grain like rice, bulgur, wheat, quinoa, or any of the other ancient grain.
Lamb, Eggplant and Freekeh Salad with Olive and Lemon Salsa Recipe
Serves 4
Ingredients:
2 lamb backstraps, trimmed
2 tsp cumin seeds
2 tbsp lemon thyme leaves
Eggplant and 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 and Preserved Lemon Salsa
1 tbsp chopped preserved lemon rind
2 tbsp sliced green olives
½ cup parsley leaves
1 tbsp extra virgin olive oil
Method:
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.
