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Warm lamb salad with BBQ’d Mediterranean vegetables and freekeh

This recipe is from Episode 2 of Good Chef Bad Chef Series 3


  • cut on the diagonal in 3cm pieces

  • ½ -1 cup olive oil

  • ½ red capsicum, deseeded and quartered

  • ½ green capsicum, deseeded and quartered

  • ½ yellow capsicum, deseeded and quartered

  • ½ eggplant, big dice

  • 1 zucchini, sliced lengthways

  • 1 knob garlic, skin left on

  • Sea salt and pepper

  • ½ cup pine nuts, toasted

  • 1 tsp fresh oregano leaves

  • 1 cup fresh basil leaves

  • 1 cup fresh Italian parsley, roughly chopped

  • ½ cup black olives, pitted

  • 1 cup goats feta, marinated

  • ½ tbsp capers

  • Extra olive or walnut oil to drizzle

  • Balsamic vinegar


  • 1.

    In a hot pan heat pine nuts, garlic on BBQ.

  • 2.

    Cut up eggplant, zucchini, capsicums and dress in a bowl with olive oil, salt, pepper. Cook on BBQ until charred.

  • 3.

    Once charred vegetables are cooked, cut up and mix in a salad bowl. Add capers, olives, herbs, feta, pine nuts, balsamic vinegar and drizzle with olive oil.

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Posted by SoobeeReport
Where is the freekeh in this?