Pomegranate Glazed Lamb with Roasted Beetroot Freekeh Salad & Tahini Dressing

Ingredients

• 8 raw baby beetroot (mix of purple and yellow), scrubbed, halved
• olive oil, for drizzling
• 2 tsp cumin seeds, toasted, lightly bashed
• 50g walnut halves
• sea salt
• 200g freekeh, rinsed (or 600g of cooked freekeh)
• 2 tsp baharat spice blend
• small bunch of fresh parsley, chopped
• small bunch of fresh mint, chopped
• 1 small red onion, peeled and finely sliced
• 60g pomegranate seeds (optional)
• lemon wedges, for squeezing
• 2 tbsp runny tahini
• juice and zest of ½ Lemon
• 1 small clove of garlic, minced
• 1 tsp honey or maple syrup
• 4-8 lamb chops or 4 lamb steaks
• ½ tsp of cumin
• 2 tbsp pomegranate molasses
• 1 tbsp honey or maple syrup