Lamb Loin with Freekeh, Pomegranate, Dukkah and Mint Verde

Steps

1. Cook freekeh 1.Bring a small pot of salted water to the boil. Preheat BBQ grill or hot plate to high (if using). Cook freekeh in boiling water for about 15 minutes, until tender with a slight bite. Drain well, return to pot and season.
2. Prep salad Cut pomegranate in half widthways and turn upside down over a large bowl. Hit the back of the pomegranate with a wooden spoon to release the seeds. Discard the skin and white pith. Peel courgette into ribbons and add to bowl with pomegranate.
3. Cook lamb Pat lamb dry and season. When freekeh has about 8 minutes remaining, cook lamb. Heat a small drizzle of oil in a medium fry-pan on high heat. Cook lamb for about 2 minutes each side (for medium-rare) or cooked to your liking. Rest, covered, for a few minutes. Alternatively, cook lamb on BBQ.
4. Finish salad Toss cooked freekeh, a small drizzle of olive oil and remaining salad ingredients in bowl with pomegranate and courgette. Season to taste.
5. Cut lamb Thinly slice lamb against the grain just before serving.
6. Serve spoon mint verde onto plates and smooth out. Top with salad and lamb and sprinkle over mint.