Lamb chops with roasted tomato and freekeh tabbouleh

Preheat the oven to 180°C 

Spread the tomatoes out on a baking tray. Slice the top off the garlic bulb to reveal the cloves and add it to the tray too. Drizzle generously with extra virgin olive oil and season with salt and the sugar

Roast for 20 minutes or until shrivelled and sweet and the garlic is soft

Combine the freekeh with 250ml water in a saucepan and bring to the boil then reduce to a simmer, cover and cook for 20 minutes, or until tender

To cook the lamb chops, heat a frying or griddle pan over medium heat. Once hot, rub the chops with a small amount of oil and season with salt. Cook for a few minutes each side for small chops, or until cooked to your liking – exact cooking time will depend on the thickness of the chops

Crush the roasted garlic with a generous pinch of salt and combine with the lemon juice and olive oil. Add the tomato juices. Whisk to combine

Combine the cooked freekeh with the parsley, mint, spring onions and roasted tomatoes, then add ¾ of the dressing and mix well

Serve the tabbouleh with the lamb chops and top with the remaining dressing