Pomegranate lamb, tabouli
WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW
PANTRY STAPLES: Cooking oil, salt
ALLERGENS: Garlic, onion, wheat
Pomegranate dressing: Ingredients: Pomegranate molasses, vinegar, sugar, oil, salt
Bulgur: Allergens: Wheat, gluten
1. Prepare the ingredients: Wash the vegetables. Thinly slice half of the onion, and chop the remaining onion into a 1cm dice. Cut half the tomatoes into wedges, and chop the remaining tomato into a 1cm dice. Chop the cucumber into a 1cm dice. Finely chop most of the parsley, leaving a few leaves for garnish.
2. Cook the lamb: Heat a splash of oil in a frying pan over high heat. Add the lamb and cook for 15 minutes, turning often, or until cooked to your preference. Add half the dressing into the pan to glaze the lamb. Remove from the heat and rest for 5 minutes before slicing thickly.
3. Make the tabouli: Meanwhile, place the bulgur in a bowl with a tablespoon of water per person. Let sit for 10 minutes for the bulgur to absorb the liquid. Remove any excess liquid. Add the diced onion, diced tomato, diced cucumber, chopped parsley and the remaining dressing to the bulgu. Stir well to combine.
4. To serve: Divide the tabouli between the serving plates. Top with the sliced lamb, tomato wedges, sliced onions and parsley leaves.