Lamb and freekeh tabbouleh with crispy halloumi

July 17, 2022 (Last Updated: July 12, 2022)
lamb and freekeh tabbouleh

Soft lamb with a subtle nutty tone and pop of pomegranate sweetness. This lamb and freekeh tabbouleh is made with crispy za’atar spiced halloumi and served with a pop of aromatics in the cumin dressing.

Lamb and freekeh tabbouleh with crispy halloumi 

HANDS-ON TIME 30 min | TOTAL TIME 50 min | SERVES 4  

INGREDIENTS

Cumin dressing

  • ⅓  cup olive oil
    ¼  cup lemon juice
  • 1 tsp ground cumin
  • ½  garlic clove, crushed

Tabbouleh

  • ½ cup freekeh 
  • 400 grams lamb leg steaks
  • 2 tbsp olive oil
  • 250 grams halloumi
  • 1 egg, lightly beaten 
  • ¼  cup za’atar spice
  • 2 Mediterranean cucumbers, chopped 
  • 50 grams baby kale leaves
  • ¼  cup pomegranate seeds
  • 1 ½  cups fresh parsley leaves, stems reserved
  • ½  cup fresh dill

 

METHOD

Cumin dressing 

COMBINE all the ingredients together in a bowl and mix until well incorporated. Season to taste.

Tabbouleh

PLACE freekeh in a pot over high heat; cook for 1 minute, stirring, until lightly toasted. Add 3 cups of water; bring to a boil. Simmer for 20 minutes or until just tender. Drain, rinse under cold water and drain well. 

SEASON steaks. Heat half the oil in a frying pan over a high heat. Cook steaks for 3 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Rest for 2 minutes.

CUT halloumi into 1cm thick slices and cut slices in half diagonally. Pat halloumi slices dry with a paper towel. Dip in egg and roll in za’atar to coat. 

HEAT remaining oil in a frying pan over high heat, fry the halloumi slices for 1 minute on each side or until golden.

COMBINE freekeh, cucumber, kale and pomegranate in a bowl. Finely chop 2 tbsp of the parsley stems. Add to a bowl with parsley leaves and dill. Toss salad with half of the dressing. 

THINLY slice the lamb and arrange on top of the salad with halloumi. Serve with remaining dressing.

TOP TIP  If you can’t find freekeh, use quinoa, buckwheat or brown rice instead. Make your own za’atar by combining 2 tbsp toasted sesame seeds, 1 tbsp dried thyme, 2 tsp sumac and 2 tsp sea salt flakes.

Lamb and freekeh tabbouleh with crispy halloumi 

Serves: 4
Total Time: 50 minutes

Tip form the team:

Ingredients

  • Cumin dressing
  • ⅓  cup olive oil
  • ¼  cup lemon juice
  • 1 tsp ground cumin
  • ½  garlic clove, crushed
  • Tabbouleh
  • ½ cup freekeh 
  • 400 grams lamb leg steaks
  • 2 tbsp olive oil
  • 250 grams halloumi
  • 1 egg, lightly beaten 
  • ¼  cup za’atar spice
  • 2 Mediterranean cucumbers, chopped 
  • 50 grams baby kale leaves
  • ¼  cup pomegranate seeds
  • 1 ½  cups fresh parsley leaves, stems reserved
  • ½  cup fresh dill

Instructions

Cumin dressing 

1

COMBINE all the ingredients together in a bowl and mix until well incorporated. Season to taste.

Tabbouleh

2

PLACE freekeh in a pot over high heat; cook for 1 minute, stirring, until lightly toasted. Add 3 cups of water; bring to a boil. Simmer for 20 minutes or until just tender. Drain, rinse under cold water and drain well. 

3

SEASON steaks. Heat half the oil in a frying pan over a high heat. Cook steaks for 3 minutes on each side for medium, or until cooked to your liking. Transfer to a plate and cover loosely with foil. Rest for 2 minutes.

4

CUT halloumi into 1cm thick slices and cut slices in half diagonally. Pat halloumi slices dry with a paper towel. Dip in egg and roll in za’atar to coat. 

5

HEAT remaining oil in a frying pan over high heat, fry the halloumi slices for 1 minute on each side or until golden.

6

COMBINE freekeh, cucumber, kale and pomegranate in a bowl. Finely chop 2 tbsp of the parsley stems. Add to a bowl with parsley leaves and dill. Toss salad with half of the dressing. 

7

THINLY slice the lamb and arrange on top of the salad with halloumi. Serve with remaining dressing.

8

TOP TIP  If you can’t find freekeh, use quinoa, buckwheat or brown rice instead. Make your own za’atar by combining 2 tbsp toasted sesame seeds, 1 tbsp dried thyme, 2 tsp sumac and 2 tsp sea salt flakes.

Notes

Tip from the team: If you can’t find freekeh, use quinoa, buckwheat or brown rice instead. Make your own za’atar by combining 2 tbsp toasted sesame seeds, 1 tbsp dried thyme, 2 tsp sumac and 2 tsp sea salt flakes.

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