Step 1

Preheat oven to 200C/180C fan forced. Line a large baking tray with baking paper. Spread cauliflower, capsicum and onion over prepared tray. Spray lightly with olive oil. Sprinkle with 1 tsp garam masala. Roast for 25 minutes or until golden and tender.

Step 2

Meanwhile, cook freekeh in a saucepan of lightly salted boiling water for 12-15 minutes or until al dente. Drain. Rinse under cold running water. Drain well, squeezing out as much water as possible. Transfer to a bowl.

Step 3

Sprinkle lamb with remaining garam masala. Heat a large chargrill pan or non-stick frying pan over medium-high heat. Spray with oil. Cook lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil. Set aside for 2-3 minutes to rest. Slice into 5mm-thick slices.

Step 4

Add vegies and silverbeet to the freekeh. Whisk the olive oil, juice, tahini and honey in a bowl. Add to freekeh. Toss to combine. Divide salad among plates. Top with lamb.