Tabouli inspired salad with lamb

An essential ingredient of traditional tabouli is bulgur (cracked wheat).   I don’t know about you but that’s not something I have frequently in my cupboard.  That doesn’t mean you can’t make some tabouli inspired though.  When you’re missing an ingredient, see it as an opportunity to use what you have, to create something new.  Instead of the traditional bulgur, I used what I could find: tin chickpeas and marinated artichokes.  To finish, I served it with some lovely lamb and a dollop of Greek yoghurt.  Yum!

Serves 2

Ingredients

2 cups fresh flat leaf parsley, leaves picked and chopped (on the finer side)

1 cup fresh mint, leaves picked and chopped (on the finer side)

½ tin chickpeas, rinsed

½ of the marinated artichokes from a 170g jar (about 1/3 cup), drained and roughly chopped

2 medium tomatoes, finely diced

2 tablespoons lemon juice

1 tablespoon olive oil

200-300 grams lamb loin

1 teaspoon olive oil

1 teaspoon Harissa paste (optional)

Greek yoghurt, plain (approx. ¼ cup)

Pepper to taste

Steps

• Combine all salad ingredients in a large bowl
• Mix together lemon juice and tablespoon olive oil and add to salad
• Lightly coat lamb loin with teaspoon of olive oil (and harissa if desired)
• Pan fry lamb loin until cooked to your liking, rest for a few minutes and then slice thinly
• Serve salad with sliced lamb and dollop of yoghurt

Per Serve (based on 100g lamb per person)

1920 kJ, protein 34 g, total fat 21.7 g, sat fat 5.6 g, carbs 24.4 g (sugars 12.4 g)