Lamb Roll with Freekeh Pilaf

Lamb Roll

• 4 garlic cloves
• 120 g onions, quartered
• 10 g fresh parsley leaves
• 500 g lamb mince, low-fat (5-10%), broken in pieces (see tip)
• 50 g tomato purée
• 2 Tbsp Urfa chilli flakes (see tip)
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 500 g puff pastry, ready-made (see tip)
• 1 medium egg, beaten
• 1 Tbsp nigella seeds

Freekeh Pilaf

• 2 Tbsp cumin seeds
• 15 g olive oil
• 140 g onions, quartered
• 30 g tomato purée
• 400 g freekeh (uncooked)
• 50 g unsalted butter, diced
• 400 g tinned chopped tomatoes
• 240 g tinned chickpeas, rinsed, drained (1 x 400 g tin)
• 600 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
• 1 tsp fine sea salt
• ½ tsp ground black pepper
• 150 g Greek yoghurt
• 10 g fresh coriander leaves, roughly chopped