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Pomegranate lamb

with a warm freekeh salad and spiced nuts

Ready in around 25 mins

RECIPE FACT:
Tip : For tender lamb, sear the lamb strips in batches and don’t overcrowd the pan. This stops the meat from stewing and becoming tough.
Nutritional Info:
  • Energy: 2883kj (690Kcal)
  • Protein: 43g
  • Carbohydrate: 50g
  • Fat: 32g
  • Contains: Gluten, Milk, Tree nuts, Sulphites
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE VEGETABLES:

    Remove the mint leaves from their stalks, roughly chop and set aside. Slice the roasted red capsicum into 1 cm strips then finely slice the spring onion on the diagonal and set aside. Roughly chop the baby cos leaves and set aside.

  • 2. TO PREPARE THE WARM FREEKEH SALAD:

    Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the freekeh and cook for 2-3 mins stirring occasionally. Add the sliced capsicums, spring onions, season with salt and pepper and cook for a further 1-2 mins until hot. Empty the pan into a bowl to let it cool down. Just before serving add the chopped baby cos leaves, the orange dressing and mix gently.

  • 3. TO COOK THE LAMB STRIPS:

    Wipe out the pan, place back over a high heat with a drizzle of oil. Once hot add the marinated lamb strips to the pan in batches (see tip), season with salt and pepper and sear for 30-60 secs – don’t cook any longer as this will make them tough.

  • TO SERVE:

    Place the warm freekeh salad onto a plate and top with the lamb strips. Add a few drizzles of pomegranate yoghurt and a sprinkle of spiced nuts and seeds. To finish top with chopped mint.

Ingredients In your box:
  • 1 pack of marinated lamb strips
  • 1 pack of steamed freekeh
  • 1 pot of pomegranate yoghurt
  • 1 pot of orange dressing
  • 1 sachet of spiced nuts and seeds
  • 1 bag of baby cos leaves
  • 1 spring onion
  • 1 pot of roasted red capsicum
  • 1 bag of mint

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