Bulgar wheat fattoush with sumac-spiced lamb

Serves: 4

Time to make: 30 mins

Ingredients

¾ cup cracked or bulgar wheat
2 large wholemeal pita pockets
500g lamb leg steaks
1 teaspoon sumac, plus 1 teaspoon extra
spray oil
250g cherry tomatoes, halved
4 spring onions, trimmed, thinly sliced
3 Lebanese cucumbers, quartered, deseeded, diced
½ cup chopped fresh herbs such as parsley, mint, coriandercilantroX
⅓ cup low-fat tzatziki
Dressing
1 tablespoon olive oil
2 tablespoons lemon juice

Instructions

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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.

Variations

Make it gluten free: Use quinoa instead of bulgar wheat and use gluten-free flat bread. Check sumac and tzatziki are gluten free.

Nutrition Info (per serve)

Calories 507 cal

Kilojoules 2120 kJ

Protein 38 g

Total fat 16 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 12 g

Sodium 340 mg

Calcium 160 mg

Iron 5.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.