Cumin Spiced Lamb With Eggplant And Freekeh Salad Recipe

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Simple and delicious, succulent cumin-spiced lamb with eggplant and freekeh salad is a dinner option high in protein and fibre.

The ingredient of Cumin Spiced Lamb With Eggplant And Freekeh Salad Recipe

• 1 cup freekeh
• 3 teaspoons ground cumin
• 2 1 2 tablespoons extra virgin olive oil
• 1 3 cup lemon juice
• 2 small eggplants
• 280g lamb backstrap
• 1 small red onion finely chopped
• 200g tomato medley mix halved
• 1 3 cup fresh mint leaves
• 1 4 cup fresh flat leaf parsley leaves
• 2 tablespoons fresh dill sprigs
• 200g tub onion and chive cottage cheese

The Instruction of cumin spiced lamb with eggplant and freekeh salad recipe

• place freekeh and 2 1 2 cups water in a medium saucepan over high heat bring to the boil reduce heat to low simmer covered for 35 to 40 minutes or until tender and liquid has been absorbed
• meanwhile combine cumin 2 tablespoons oil and 2 tablespoons lemon juice in a glass or ceramic dish season with salt and pepper cut eggplant lengthways into 5mm thick slices add eggplant to dish rub to coat in spice mixture
• heat a barbecue grill on medium high heat cook eggplant for 3 minutes each side or until charred and tender transfer to a large bowl add lamb to dish with remaining spice mixture toss to coat add lamb to grill cook for 5 minutes each side for medium or until cooked to your liking transfer to a plate cover rest lamb for 5 minutes slice add to eggplant
• add freekeh red onion tomato mint parsley dill and remaining lemon juice to bowl with lamb season with salt and pepper toss to combine
• spread cottage cheese on serving plate top with eggplant and lamb mixture drizzle with remaining oil serve

Nutritions of Cumin Spiced Lamb With Eggplant And Freekeh Salad Recipe

calories: 471 547 calories
calories: 15 6 grams fat
calories: 3 3 grams saturated fat
calories: 46 8 grams carbohydrates
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calories: 28 2 grams protein
calories: 54 milligrams cholesterol
calories: 321 milligrams sodium
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