The fast, filling salad your body will love

Move over, iceberg.

Move over, iceberg. Worthy of being way more than just a side, this protein-packed dish takes weekday lunch to the next level.

Cumin-spiced lamb with eggplant and freekeh salad

Serves: 4

Prep: 20 minutes

Cook: 40 minutes

Ingredients:

• 1 cup freekeh
• 3 tsp ground cumin
• 2½ tbsp extra virgin olive oil
• â…“ cup lemon juice
• 2 small eggplants
• 280g lamb backstrap
• 1 small red onion, finely chopped
• 200g tomato medley mix, halved
• â…“ cup fresh mint leaves
• ¼ cup fresh flat-leaf parsley leaves
• 2 tbsp fresh dill sprigs
• 200g tub onion and chive cottage cheese

Cumin-spiced lamb with eggplant and freekeh salad

Method:

1. Place the freekeh and 2½ cups of water in a medium saucepan over high heat. Bring to the boil, then reduce heat to low and simmer, covered, for 35 to 40 minutes or until freekeh is tender and liquid has been absorbed.

2. Meanwhile, combine the cumin, 2 tablespoons of oil and 2 tablespoons of lemon juice in a glass or ceramic dish, then season with salt and pepper. Cut eggplant lengthways into 5mm-thick slices, add to the dish and rub to coat in spice mixture.

3. Heat a barbecue grill on medium-high heat. Cook the eggplant for 3 minutes each side or until charred and tender, then transfer it to a large bowl. Add the lamb to the dish with the remaining spice mixture, then toss to coat. Add the lamb to the grill and cook for 5 minutes each side for medium, or until cooked to your liking. Transfer to a plate, cover and allow to rest for 5 minutes. Slice, then add to the eggplant.

4. Add the cooked freekeh, red onion, tomato halves, mint, flat-leaf parsley, dill and remaining lemon juice to a bowl with the lamb. Season well with salt and pepper, then toss to combine.

5. Spread cottage cheese on a serving plate. Top with the eggplant and lamb mixture,  drizzle with the remaining oil and serve immediately.

Originally published as The fast, filling salad your body will love