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.

Method

1. 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.
2. 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.
3. Meanwhile, Cook Wholegrain Freekeh as per instructions on the package.
4. Cook Lamb how desired
5. 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.