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 caloriescalories: 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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