Serves
4
Prep Time
35 minutes
Cooking Time
10 minutes
Ingredients
- 2 cups cooked freekah or cracked wheat
- 400g can Edgell Brown Lentils, rinsed and drained
- 1 cup chopped parsley
- 1 red onion, finely chopped
- ¼ cup toasted slivered almonds
- ¼ cup lemon vinaigrette dressing
- 200g packet frozen Birds Eye Plant Based Greek Lamb Style Strips, thawed
- ¼ cup pomegranate seeds or dried cranberries
- 200g tub hummus dip
Edgell Brown Lentils
Method
STEP1Place freekah, Edgell Lentils, parsley, onion, almonds, pomegranate seeds and dressing in a large bowl. Toss well to combine and set aside.
STEP 2
Thread thawed Birds Eye Plant Based Lamb onto skewers and cook following packet directions.
STEP 3
Spread hummus on the base of serving plates and top with grain salad. Serve with plant based lamb.
Tips
Cook plant based lamb and toss through grain salad prior to serving as a sharing salad idea.