Turkish Lamb Kiyma with Freekeh & Hummus Dressing
Ready in 35 minutes
• Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 29, 2019.
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, December 29, 2019.
Ingredients
SALAD
- 1/4 capsicum, diced 1cm
- 1/2 tomato, diced 1cm
- 1/2 Lebanese cucumber, diced 1cm
FREEKEH
- 1/4 pack freekeh
- 1/2 courgette, halved lengthways & thinly sliced
LAMB
- 1 pack lean ground lamb
- 1/4 red onion, finely diced
- 1 pack kiyma spice mix
- 1/2 cup chicken stock
- 1/2 carrot, grated
DRESSING
- 2 Tbsp yoghurt
- 1 pack hummus
TO SERVE
- 1 bunch parsley, leaves chopped
- 1 tsp sliced almonds
- 1 lemon wedge
Steps
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Bring a pot of salted water to the boil.
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Prep salad. Place all salad ingredients in a bowl.
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Prep courgette & 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.
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Prep & cook lamb. Heat 1/4 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, a pinch of salt salt and kiyma spice mix. Cook a further 1-2 minutes.
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Add stock and carrot. Reduce heat to low and cook for 5-6 minutes, until lamb is cooked and sauce has thickened. Season.
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Make dressing. In a small bowl, mix together yoghurt and hummus.
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Prep garnishes.
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Finish salad. Add freekeh to bowl with salad veggies, along with half the dressing. Toss to combine and season.
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Serve salad and lamb topped with parsley and almonds. Drizzle with remaining dressing and squeeze over lemon.
Nutritional Information
Energy |
1732 kj 414 kcal |
---|---|
Protein | 37.8g |
Carbohydrate | 31.9g |
Fat | 12.4g |