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How to make Cumin spiced lamb with eggplant and freekeh salad

Yield = 4
Prep time: 0:20
Cook time: 0:40
Total time: 1:00

Ingredients

  • 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

Method

  • Step 1 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.
  • Step 2 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.
  • Step 3 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.
  • Step 4 Add freekeh, red onion, tomato, mint, parsley, dill and remaining lemon juice to bowl with lamb. Season with salt and pepper. Toss to combine.
  • Step 5 Spread cottage cheese on serving plate. Top with eggplant and lamb mixture. Drizzle with remaining oil. Serve.