Print Options:

Moroccan Lamb Salad with Bulgur Wheat

Yields2 Servings

 1 Red Onion
 100 g Bulgur Wheat
 1 Cucumber
 1 Flat Leaf Parsley (bunch)
 ½ Fresh Chilli Jam (pot)
 240 g Lamb Strips
 ½ Cumin Seeds (large pot)
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.

Nutrition Facts

Serving Size 322g

Servings 2

Amount Per Serving
Calories 387
% Daily Value *
Total Fat 8g13%

Saturated Fat 2g10%
Total Carbohydrate 46g16%

Sugars 9g
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.