Easy and scrumptious, succulent cumin-spiced lamb with eggplant and freekeh salad is a dinner choice excessive in protein and fibre.
1 cup freekeh
3 tsp floor cumin
2 1/2 tbsp additional virgin olive oil
1/3 cup lemon juice
2 small eggplants
280g lamb backstrap
1 small purple onion, finely chopped
200g tomato medley combine, halved
1/3 cup contemporary mint leaves
1/4 cup contemporary flat-leaf parsley leaves
2 tbsp contemporary dill sprigs
200g tub onion and chive cottage cheese
Place freekeh and a couple of 1/2 cups water in a medium saucepan over excessive warmth. Carry to the boil. Cut back warmth to low. Simmer, coated, for 35 to 40 minutes or till tender and liquid has been absorbed.
In the meantime, mix cumin, 2 tablespoons oil and a couple of tablespoons lemon juice in a glass or ceramic dish. Season with salt and pepper. Minimize eggplant lengthways into 5mm-thick slices. Add eggplant to dish. Rub to coat in spice combination.
Warmth a barbecue grill on medium-high warmth. Cook dinner eggplant for 3 minutes either side or till charred and tender. Switch to a big bowl. Add lamb to dish with remaining spice combination. Toss to coat. Add lamb to grill. Cook dinner for five minutes either side for medium, or till cooked to your liking. Switch to a plate. Cowl. Relaxation lamb for five minutes. Slice. Add to eggplant.
Add freekeh, purple onion, tomato, mint, parsley, dill and remaining lemon juice to bowl with lamb. Season with salt and pepper. Toss to mix.
Unfold cottage cheese on serving plate. Prime with eggplant and lamb combination. Drizzle with remaining oil. Serve.