Lamb with Maple Roast Pumpkin, Freekeh Salad
Ingredients (serves 2)
2/3 Cups Wholegrain Freekeh, uncooked
700 gram piece Butternut pumpkin, peeled, deseeded, cut into 3cm pieces
1 Red Onion, halved, cut into 3cm pieces
2 tbsp Extra virgin olive oil
1 long fresh red chilli, deseeded, finely chopped
1 tbsp Lemon juice
1 tbsp. Maple syrup
2 1/2 Water
150 grams Sugar snap peas, trimmed, blanched and refreshed
1 cup firmly packed mixed herbs
100 gram Low-fat feta, crumbed
2 tbsp toasted pine nuts
Lamb frenched cutlets.
- Pre-heat oven to 180 degrees Celsius fan forced. Line a large baking tray with baking paper. Place pumpkin and onion on the prepared tray. Drizzle with half of the oil. Season. Toss to coat. Roast for 20 minutes.
- Meanwhile, combine chilli, lemon juice and maple syrup in a bowl. Season. transfer onion to a bowl. Drizzle pumpkin with 1 tbsp of the maple mixture. Roast for 10 minutes or until golden and caramelised. Set aside.
- Meanwhile, Cook Wholegrain Freekeh as per instructions on the package.
- Cook Lamb how desired
- Whisk the remaining oil into the maple mixture. Combine freekeh, pumpkin, onion, sugar snap peas, herbs, half the feta and half the pine nut in a large bowl. Drizzle with half the maple mixture. Gently toss to combine. Top with lamb, remaining feta and pine nuts. Drizzle the remaining dressing.