Moroccan Lamb Salad

Name: Moroccan Lamb Salad with Bulghur Wheat
Total time: 30 min
Yield: 2
Cuisine: Fusion
Ingredients: 100 Bulgur Wheat; 240 Lamb Strips; 1 Cucumber; 1 Flat Leaf Parsley; ½ Fresh Chilli Jam; 1 Red Onion; ½ Cumin Seeds; 1 Water; 200 Water for the Bulgur

with Bulghur Wheat

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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!

Tags:

Calorie Smart

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total30 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

100

Bulgur Wheat

240

Lamb Strips

Cucumber

(May contain traces of: Celery)

Flat Leaf Parsley

Fresh Chilli Jam

Red Onion

Cumin Seeds

Not included in your delivery

Water

200

Water for the Bulgur

Nutritional information

Energy (kcal)387 kcal

Energy (kJ)1619 kJ

Fat8 g

of which saturates2 g

Carbohydrate46 g

of which sugars9 g

Protein32 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Medium Saucepan

•Bowl

•Grill Pan

•Plate

Cooking Instructions and Tips

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!