Ancient Grain Salad with Ras el Hanout Lamb Meatballs

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I finally found a recipe that used Freekah as the main element. It’s another crazy superfood that I found, with more than four times the fibre content then brown rice, high protein, good prebiotic effect, low fat, rich in calcium, iron and zinc and overall Freek-ing good for you !! Haha… Just had to throw that line in there! It’s very similar to brown rice in flavour and texture. You will find it in the health food isle of your supermarket and  health food stores. This recipe was adapted from one of my favourite homecooks Valli Little, I think I have a little piece of her in every recipe, I try, adapt or create!


Ras el hanout Lamb Meatballs with Ancient Grain salad


Serves 2-4

Ingredients


Lamb Meatballs
500 g lamb mince
1/2 tbsp ras el hanout (Moroccan spice blend, available from supermarkets or you can make a version of it yourself)
1 clove garlic minced
1 tbsp ginger minced
1/2 tsp salt
1/2 tsp ground black pepper

Ancient Grain Salad
1 cup dry Freekah cooked per packet instructions ( I used chicken stock)
1 can of brown lentils , washed and drained
1/3 cup mixed seeds and nuts (pine nuts, pumpkin and pepitas)
1/2 cup of sultanas or craisins
1 cup coriander and italian parsley, finely chopped
1/3 cup mint leaves, chopped

Dressing
Juice of a lemon
1/4 cup oil
1 tbsp honey
Salt and pepper


 

  1. Combine all lamb meatball ingredients and mix well. Shape into balls and place on tray , cover and place in fridge till ready to cook.
  2. Cook the Freekah according to packet instructions, drain and combine with the lentils. I toasted my seeds and nuts slightly in a small frypan before adding to salad, purely optional, I think it gives a nice crunch. Then add the sultanas or craisins and herbs.
  3. Whisk up dressing ingredients, season to taste and pour over salad, mix through with a fork, gently, trying not to break the lentils. Place in fridge until meatballs are ready.
  4. Heat a fry pan with 2 tablespoons of oil and cook the meatballs until done, alternatively line a baking tray with baking paper and cook @180c fan forced 15-20 mins ( you don’t get the caramelisation on the outside of the meatball if you use the oven). When ready drain on paper towel, serve with salad and Greek yoghurt.

    NOTES
    You could use the ras el hanout on a butterflied leg of lamb or a whole chicken, just mix with 2tbs oil and marinate.
    Freekah will last 3 days in the fridge.
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