Cook the freekeh according to packet instructions (this varies as different manufacturers have different sized freekeh grains, but it is usually 1 part freekah to 2 or 2.5 parts water.

Add the almonds, pumpkin seeds and pinenuts to a small dry pan, and cook over a low-medium heat for 5-10 minutes, watching carefully, until golden, toasted and fragrant. Remove from the pan and set aside.

In a small bowl or cup, stir together the olive oil, lemon juice and crushed garlic for the dressing. Set aside

Rinse the kale leaves and roughly chop them. Place a large pan over a high heat with a drizzle of olive oil. then add the kale. Quickly toss it around for about 2 minutes, or until the leaves are bright green with a few charred bits. Remove from the heat and place in a large bowl.

Meanwhile, break off the woody ends of the asparagus and cut the remaining spears in half. Add the asparagus to the hot pan (that the kale was just in), and season with salt and pepper. With the heat on medium high, cook for 5-10 minutes, or until the asparagus is tender but still crisp, and the skin is browning and puckering. Add the asparagus to the bowl of kale.

Add the freekeh, toasted nuts and seeds, currants, parsley, mint, red onion and pomegranate to the asparagus and kale. Add the salad dressing and toss to combine. Season with salt and pepper.

To cook the lamb, heat a pan or barbecue plates over medium-high heat. Drizzle the lamb with olive oil and season with salt and pepper. Sear on both sides (time very much depends on the thickness of your lamb, but mine are normally 2-4 minutes per side) - you can test a little bit with a knife if you are unsure.

Let the lamb rest for 5 minutes, then slice thinly and serve on top of the salad. Sprinkle with goat's cheese.