Lamb with Maple Roast Pumpkin, Freekeh Salad

Recipe

Total Time
55mins
Cook Time
30mins
Prep Time
25mins
Serves
2
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Lamb with Maple Roast Pumpkin, Freekeh Salad

Method:
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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.
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Ingredients
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  • 2/3 Cups Wholegrain Freekeh, uncooked
  • 700gram Butternut pumpkin, cut into 3cm pieces
  • 1 Red Onion, cut into 3cm pieces
  • 2tbsp Extra virgin olive oil
  • 1 Long fresh red chilli, finely chopped
  • 1tbsp Lemon juice
  • 1tbsp Maple syrup
  • 2.5Cups Water
  • 150gram Sugar snap peas, trimmed and blanced
  • 1Cup Mix herbs
  • 100gram Low fat feta, crumbed
  • 2tbsp Toasted pine nuts
  • 4 Lamb frenched cutlets
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    • 03 8401 0000
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