Moroccan Lamb Salad with Bulgur Wheat
- 1 Red Onion
- 100 g Bulgur Wheat
- 1 Cucumber
- 1 bunch Flat Leaf Parsley
- 1/2 pot Fresh Chilli Jam
- 240 g Lamb Strips
- 1/2 large pot Cumin Seeds
Roast the onion
- Preheat your oven to 200 degrees. Halve, peel and chop each onion half into 4 wedges. Pop the onion wedges on to a baking tray and drizzle with a little oil and season with salt and pepper. Place on the top shelf of your oven and bake until soft and charred, 15-20 minutes.
Cook the bulgur wheat
- Meanwhile, pour the water (200ml) 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 minutes or until ready to serve.
Do the prep
- Trim the cucumber then halve lengthways, scoop out the seeds with a spoon and thinly slice widthways. Roughly chop the parsley. Add the fresh chilli jam and water (1 tbsp) to a small bowl and mix to combine, this is your sauce.
Fry the lamb
- When the onion and bulgur wheat have 5 minutes left, heat a splash of oil in a large frying pan on a medium-high heat. Once hot, add the lamb strips and fry for 4-5 minutes then reduce the heat slightly and add the cumin seeds along with a pinch of salt and pepper. Stir-fry for 1 minute more.
Make the tabbouleh
- Once the bulgur wheat is ready, remove the lid and fluff up with a fork. Fold through the cucumber, parsley and season to taste with salt and pepper. Share between your plates and then top with the roasted onion wedges.
Finish and serve
- Finally, pop the cumin coated lamb strips on top of the tabbouleh, drizzle some chilli sauce on top and finish with a pinch of parsley.