Although I am not really a believer in the whole ‘Super’ foods revolution and think that it is a bit of a wrought, I do love so called ‘Super’ foods.  I found this fantastic McKenzies blend in the soup section of the supermarket that consisted of Freekeh, Lentils & Beans and thought it would make a tasty base for a warm salad of roasted veggies and kale topped with some tender, spiced baby lamb cutlets.  My version of Roasted Garlic Hommus really topped off a sensational midweek dish!


This salad would go equally well with spiced chicken or fish (same method) or on its own if you are vegetarian.


Prep time:  25  Minutes                  Cooking time:   30  minutes               $$  Medium Budget


Serves 4


12 baby lamb cutlets

2 tbs of olive oil

1 tbs of smoked paprika

Juice of 1/2 a lemon

Sea salt and cracked black pepper

Lemon wedges to serve


For the Salad:


1 cup of ‘McKenzies Superblend’, rinsed

3 cups of boiling water

1 small sweet potato, peeled and cut into bite sized chunks

1 small eggplant, cut into bite sized chunks

1 red onion, peeled and cut into chunks

1 bag of chopped kale or baby kale

2 cloves of garlic, finely minced

1 tsp of chilli flakes

Extra virgin olive oil

Grated rind of 1 lemon

Sea salt and cracked pepper

4 tbs of  Em’s Roasted Garlic Hommus (follow the link for the recipe or store bought is fine too!)


Preheat the oven to 200°C.


Place the smoked paprika in a baking dish with the olive and lemon juice and pop the cutlets in.  Massage the marinade in with your hands and set aside.


Place the eggplant, onion and sweet potato in a lined baking dish (saves on washing up), drizzle with a little olive oil and season with salt and pepper.  bake in the oven for 20-25 minutes until tender and golden.


Place the Superblend in a saucepan with the boiling water and season with a little salt.  Boil, covered for approximately 15 minutes or until tender.  Once tender drain and set aside.


Heat a large frypan and fry the cutlets on both sides for approximately 4-5 minutes for medium.  Remove them from the pan and cover with foil to keep warm while they rest.  In the same pan add a little more olive oil and fry the kale, garlic, chilli and lemon rind until the kale is just starting to wilt.  Add the veggies and Superblend to the pan and stir to combine, squeeze over the lemon juice and season with a little salt and pepper.


To serve, divide the super salad between four plates.  Top with the lamb cutlets and a generous dollop of Hommus.  Serve with a drizzle of extra virgin and lemon wedges.  Yummo!