Bulgar wheat fattoush with sumac-spiced lamb

Instructions

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.