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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Preheat oven to 160ºC. Place bulgar wheat in a large, heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until softened. Rinse under cold running water. Drain, pressing out water with a metal spoon.
2 Meanwhile, place pita pockets on a large baking tray. Bake for 8-10 minutes turning once or until golden and crisp. Remove, cool then break pita pockets into bite-sized pieces.
3 Sprinkle lamb evenly with sumac. Place a large chargrill pan over a high heat and spray with oil. Grill lamb for 2-3 minutes each side or until cooked to your liking. Remove, cover loosely with tinfoil and set aside to rest for 2-3 minutes. Thinly slice.
4 Place wheat, tomatoes, spring onions, cucumber, herbs, extra sumac and pita pocket pieces in a large bowl and gently toss to combine. Drizzle with combined oil and lemon juice dressing. Serve topped with a quarter of the sliced lamb and a dollop of tzatziki.
Make it gluten free: Use quinoa instead of bulgar wheat and use gluten-free flat bread. Check sumac and tzatziki are gluten free.
Calories 507 cal
Kilojoules 2120 kJ
Total fat 16 g
Saturated fat 5 g
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