Lamb with chickpea tabouli

1 Place bulgar wheat in a large heatproof bowl. Just cover with boiling water. Set aside to soak for 15 minutes. Drain well. Squeeze out excess moisture and return to bowl.

2 Sprinkle both sides of lamb backstraps with sumac. Brush a large non-stick frying pan with 1/2 teaspoon olive oil and heat over a high heat. Add lamb. Cook each side for 2–3 minutes, or until cooked to your liking. Remove from frying pan and cover loosely with foil. Set aside to rest for 2–3 minutes.

3 Add chickpeas, cucumber, tomatoes and herbs to bulgar wheat. Add lemon juice and remaining olive oil. Toss well.

4 Arrange chickpea tabouli on a serving platter. Top with thinly sliced lamb or toss sliced lamb through salad, to serve.