Bursting with flavour, this filling but surprisingly low calorie dish mixes classic middle eastern ingredients with traditional spices. Strips of fragrant cumin coated lamb and charred onions are served on top of a classic tabbouleh salad made from bulgar wheat, chopped parsley and cooling cucumber. Rounding off this aromatic dish is a drizzle of chilli sauce - who said salads aren’t filling!
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Bulgur Wheat(ContainsCereals containing Gluten)
Flat Leaf Parsley
Fresh Chilli Jam
Water for the Bulgur
Preheat your oven to 200°C. Halve, peel and chop each onion half into 4 wedges. Pop the onion wedges on a lined baking tray, drizzle with a little oil and season with salt and pepper. Place on the top shelf of your oven and bake until softened and charred, 15-20 mins.
Meanwhile, pour the water (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Trim the cucumber then halve lengthways, scoop out the seeds with a spoon and thinly slice widthways. Roughly chop the parsley (stalks and all). Add the fresh chilli jam and water (see ingredients for amount) to a small bowl and mix to combine. This is your sauce.
When the onion and bulgur wheat have 5 mins left, heat a splash of oil in a large frying pan on medium-high heat. Once hot, add the lamb strips and fry for 4-5 mins, reduce the heat slightly then add the cumin seeds along with a pinch of salt and pepper. Stir-fry for 1 minute more.
Once the bulgur wheat is ready, remove the lid and fluff up with a fork. Fold through the cucumber, parsley (keep a pinch for garnish) and season to taste with salt and pepper. Share between your plates and top with the roasted onion wedges.
Finally, pop the cumin coated lamb strips on top of the tabbouleh, drizzle some chilli sauce on top and finish with a pinch of the reserved parsley. Enjoy!