Freekeh is wheat that is picked while still green, then roasted. Compared to regular wheat, freekeh contains higher levels of protein and dietary fibre, as well as calcium, potassium, iron and zinc.
Ingredients
- 1/2 (about 400g) cauliflower, cut into florets
- 2 red capsicums, deseeded, cut into 1.5cm pieces
- 2 red onions, cut into thin wedges
- 2 teaspoons garam masala
- 105g (2/3 cup) cracked freekeh
- 2 (200g each) lean lamb backstraps
- 150g trimmed silverbeet leaves, shredded
- 2 teaspoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon tahini
- 1/2 teaspoon honey
Method
- Step 1Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Spread cauliflower, capsicum and onion over prepared tray. Spray lightly with olive oil. Sprinkle with 1 tsp garam masala. Roast for 25 minutes or until golden and tender.
- Step 2Meanwhile, cook freekeh in a saucepan of lightly salted boiling water for 12-15 minutes or until al dente. Drain. Rinse under cold running water. Drain well, squeezing out as much water as possible. Transfer to a bowl.
- Step 3Sprinkle lamb with remaining garam masala. Heat a large chargrill pan or non-stick frying pan over medium-high heat. Spray with oil. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 2-3 minutes to rest. Slice into 5mm-thick slices.
- Step 4Add vegies and silverbeet to the freekeh. Whisk the olive oil, juice, tahini and honey in a bowl. Add to freekeh. Toss to combine. Divide salad among plates. Top with lamb.
- High fibre
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1239 kj
Energy
8g
Fat Total
2g
Saturated Fat
10g
Fibre
27g
Protein
26g
Carbs (total)
All nutrition values are per serve
Related Video
- Author: Chrissy Freer
- Image credit: Al Richardson
- Publication: Taste Magazine
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