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    CUT THOSE CARBS

    Mar 02, 2020 4 minutes

    CARBS PER SERVE 22g

    Lamb & Freekeh Tabbouleh with Za’atar Halloumi

    PREP + COOK TIME 50 MINUTES SERVES 4

    • ½ cup freekeh
    • 3 cups water
    • 1 cucumber, coarsely chopped
    • 50g baby kale leaves
    • ¼ cup pomegranate arils
    • 1½ cups flat-leaf parsley leaves, stems reserved
    • ½ cup loosely packed dill
    • 400g lamb leg steaks
    • 2 tablespoons extra virgin olive oil
    • 250g halloumi, drained
    • 1 egg, beaten lightly
    • ¼ cup za’atar (see Cook’s notes)

    CUMIN DRESSING

    • ⅓ cup extra virgin olive oil
    • ¼ cup lemon juice
    • 1 teaspoon ground cumin
    • ½ clove garlic, crushed

    Place freekeh in a saucepan over high heat; cook for 1 minute, stirring, until lightly toasted. Add the water; bring to the boil. Simmer for 30

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