Dukkah-Crusted Lamb & Freekeh Salad

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.