Sumac Lamb

Steps

1. Bring a medium pot of salted water to the boil. Preheat BBQ to medium-high (if using). Cook freekeh in pot of boiling water for 14 minutes. While freekeh is cooking, remove stalks from silverbeet leaves (discard stalks), and thinly slice leaves. After 14 minutes, add silverbeet to freekeh and cook for a further 2 minutes, until silverbeet and freekeh are tender. Drain, rinse under cold water and leave to drain well.
2. While freekeh is cooking, pat lamb dry and place on a plate. Rub with oil, sumac cumin mix and salt to coat. Set aside.
3. Peel courgettes into long, thin ribbons and very thinly slice core. Set aside.
4. Prepare the radish mint salsa. Thinly slice spring onion; roughly chop mint; trim ends of radishes then cut into thin matchsticks (or grate); dice cucumber 1cm. Place all in a medium bowl with oil, vinegar and chilli (if using), season and toss to combine. Set aside.
5. Heat a large, dry, fry-pan on medium-high heat. Cook lamb for 2–3 minutes each side for medium (depending on thickness), or until cooked to your liking. Remove from pan and cover to rest for a few minutes, before slicing thinly against the grain. Alternatively, cook on BBQ.
6. In a large bowl, combine all vinaigrette ingredients. Add drained freekeh and silverbeet along with courgette to bowl and toss to combine. Season to taste.
7. TO SERVE divide courgette freekeh and sumac lamb between plates with fresh radish mint salsa. Drizzle over any lamb resting juices, if desired. Crumble over feta.