Ainsley Harriott served up tasty Pomegranate Glazed Lamb with Roasted Beetroot, Freekeh Salad and a Tahini Dressing on Ainsley’s Fantastic Flavours.

The ingredients are: 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) and lemon wedges, for squeezing.

For the Tahini Dressing: 2 tbsp runny tahini, juice and zest of ½ Lemon, 1 small clove of garlic, minced and 1 tsp honey or maple syrup.

For the Lamb: 4-8 lamb chops or 4 lamb steaks, ½ tsp of cumin, 2 tbsp pomegranate molasses and 1 tbsp honey or maple syrup.

See more recipes by Ainsley in his book titled: Ainsley’s Good Mood Food: 100 easy, comforting meals (including all the recipes from the major ITV series) available from Amazon now.