- 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
- 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
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Al Richardson
- Publication: Taste Magazine