Get ‘freekeh’ with this succulent dukkah-crusted lamb and roast veggie salad, packed with loads of colour and flavour, with an added crunch of walnuts and crumbly feta to top it off. This dish might just have it all!
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freekeh(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy)
vegetable stock powder
walnuts(ContainsTree NutsMay be presentMilk, Peanuts, Sesame, Soy, Gluten)
lamb leg steaks
Preheat the oven to 220°C/200°C fan-forced. Slice the red onion into 2cm wedges. Cut the kumara (unpeeled) into 2cm chunks. Cut the beetroot (unpeeled) into 1cm chunks. Place the veggies on an oven tray lined with baking paper, drizzle with olive oil and season with a pinch of salt and pepper. Roast until tender, 25-30 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, bring the water to the boil in a medium saucepan. Rinse the freekeh, then add the freekeh to the saucepan of boiling water with the vegetable stock. Reduce the heat to medium and simmer until tender, 15-18 minutes. Drain and set aside.
TIP: The freekeh is ready when it has softened but still retains some bite.
When the veggies have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the walnuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Roughly chop the parsley leaves.
Place the lamb leg steak on a plate and drizzle with olive oil. Spread the dukkah on a second plate in an even layer. Lay each lamb leg steak on the dukkah, flipping to coat. Return the frying pan to a high heat with a drizzle of olive oil. When the pan is very hot, add the lamb and cook for 2 minutes on each side for medium (depending on thickness). Transfer to a plate and rest for 5 minutes.
TIP: This will give you a medium steak. Cook for a little less if you like it rare, or a little longer for well done. TIP: Don’t worry if the dukkah chars slightly in the pan, it adds to the flavour. TIP: Don’t worry if the dukkah chars slightly in the pan, it adds to the flavour.
In a medium bowl, combine olive oil (1 tbs for 2 people/ 2 tbs for 4 people) and the balsamic vinegar. Add the freekeh, roasted veggies, rocket leaves, parsley, and a pinch of salt and pepper to the bowl. Toss to combine.
TIP: Allow the veggies and freekeh to cool slightly before adding to the bowl.
Thinly slice the lamb. Divide the freekeh salad between bowls and top with the dukkah-crusted lamb. Crumble over the feta and top with the toasted walnuts.