For this lamb salad, use an easy-to-cook cut. I like to chew the bones, so have used tender cutlets, but if you’d rather use a fillet or loin, that’s great too. Freekeh, with its unique flavour, is a nutty and slightly chewy grain that’s great to cook with. Don’t be scared off by having not used it before. Here I put my twist on a good old Kiwi salad with a scattering of freekah, which is found in a lot of Middle Eastern cuisine.
Preheat the oven to 180C. Cook the freekeh in the boiling salted water for 15 minutes until the water has been absorbed. Set aside.
In a small bowl combine the oil, cumin, oregano, sesame seeds, salt, pepper and chilli flakes. Rub over the lamb.
Cook the lamb for 10 minutes. Remove and let it sit for 10 minutes.
In a large bowl, combine the cooked freekeh, feta, beans, radish sticks and almonds. Toss through the lemon juice and olive oil. Season with salt and pepper. Place on to a serving platter. Top with sliced lamb cutlets and the micro greens to decorate.