Turkish Lamb Kiyma with Freekeh and Hummus dressing

Turkish Lamb Kiyma with Freekeh and Hummus dressing

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, February 3, 2019.
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Ingredients

SALAD

  • 1 capsicum, diced 1cm
  • 1 tomato, diced 1cm
  • ½ telegraph cucumber, diced 1cm *

FREEKEH

  • 1 pack freekeh
  • 2 courgettes, cut in half lengthways and thinly sliced

LAMB

  • 1 pack lean ground lamb
  • 1 brown onion, diced 1cm
  • 1 pack kiyma spice mix
  • 1 cup chicken stock ^
  • 1 carrot, grated

DRESSING

  • 150g yoghurt
  • 1 pack hummus

TO SERVE

  • 1 bunch basil, chopped
  • 1 pack sliced almonds
  • 1 lemon, cut into wedges

Steps

  1. Bring a pot of hot salted water to the boil.
  2. Prep salad. Add all salad ingredients to a bowl.
  3. Cook freekeh. Cook freekeh in pot of boiling water for 13 minutes. After 13 minutes, add courgette and cook a further 2 minutes, until tender. Drain well.
  4. Prep & cook lamb. Heat 1 tsp oil in a fry-pan on high heat. Cook lamb for 3-4 minutes, breaking it up as it cooks, until starting to brown. Add onion, ½ tsp salt and kiyma spice mix. 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 bowl, mix together yoghurt and hummus.
  7. Prep garnishes.
  8. Finish salad. Add freekeh to bowl with salad, along with half the dressing. Toss together and season.
  9. Serve salad and freekeh topped with lamb, basil and almonds. Drizzle with remaining dressing and squeeze over lemon.

Nutritional Information

Energy 1758 kj
420 kcal
Protein 37.9g
Carbohydrate 30.1g
Fat 14.0g