Lamb with chickpea tabouli
(at time of publication)
- ¾ cup (130g) bulgar wheat
- 400g lamb backstraps
- 2 teaspoons sumac
- 2 ½ teaspoons olive oil
- 400g can chickpeagarbanzoXsgarbanzosX, drained, rinsed
- 1 Lebanese cucumber, diced
- 200g tomatoes, halved (or quartered if large)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- 1 tablespoon lemon juice
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.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 10g
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