TURKISH LAMB KIYMA WITH FREEKEH AND HUMMUS DRESSING

TURKISH LAMB KIYMA WITH FREEKEH AND HUMMUS DRESSING

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, September 30, 2018.
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To make this recipe really quick, you can prepare the salad ahead of time. If you prefer, use spray oil instead of liquid.

Ingredients

SALAD

  • 1/3 bag baby spinach
  • 1 capsicum, diced 1cm
  • 1 tomato, diced 1cm
  • ½ telegraph cucumber, diced 1cm

FREEKEH

  • 100g freekeh

LAMB

  • 500g lean ground lamb
  • 1 brown onion, diced 1cm
  • 1 pack kiyma spice mix
  • 1 cup chicken or vegetable stock
  • 1 carrot, grated

DRESSING

  • 150g yoghurt
  • 100g hummus
  • Zest and juice of ½ lemon

TO SERVE

  • 3 Tbsp parsley, chopped
  • ½ lemon, cut into wedges

Steps

  1. Bring a small pot of salted boiling water to the boil.
  2. Prep salad. Add salad ingredients to a large bowl.
  3. Cook freekeh. Cook freekeh in pot of boiling water for 15 minutes, until tender. Drain well.
  4. Prep & cook lamb. Heat 1 tsp oil in a large-fry pan on high heat. Cook lamb for 3-4 minutes, stirring, until starting to brown. Add onion, kimya spice mix and ½ tsp salt. Cook a further 1-2 minutes.
  5. Add stock and carrot. Reduce heat to low. Cook for 5-6 minutes, until lamb is cooked and sauce has thickened. Season.
  6. Prep dressing. In a small bowl, mix together all dressing ingredients.
  7. Prep garnishes.
  8. Finish salad. Add freekeh to bowl of salad, along with half of the dressing.
  9. To serve, share salad and lamb between plates. Sprinkle over parsley, drizzle with remaining dressing and squeeze over lemon wedge.

Nutritional Information

Energy 1840 kj
440 kcal
Protein 43.2g
Carbohydrate 14.8g
Fat 21.7g