Crispy lamb & pea tabbouleh
Serves 2
Easy
Prep:
Cook:
Make our faff-free traybake kebab and use the leftovers as the base to make this lamb, pea, pomegranate and bulgur wheat tabbouleh. It's great for make-ahead lunches
Skip to ingredients
- 120g dried bulgur
- 4 tbsp olive oil
- 1 lemonjuiced
- small handful of parsleyroughly chopped
- small handful of mint sprigsleaves picked and finely chopped
- 200g frozen peas
- 150g leftover traybake lamb kebabroughly chopped (see step 2)
- 4 spring onionsfinely sliced
- 2 roasted red peppersfinely chopped
- 30g pomegranate seedsto serve
Nutrition: Per serving
- kcal592
- fat33g
- saturates7g
- carbs44g
- sugars14g
- fibre16ghigh
- protein23g
- salt1.89g
Method
step 1
Cook the bulgur following pack instructions then drain and rinse under cold water. Set aside to cool slightly. Mix 3 tbsp olive oil with the lemon juice and herbs in a large bowl, then stir in the bulgur and season to taste.
step 2
Drizzle the remaining olive oil into a frying pan and put over a medium-high heat. Mix in the frozen peas and leftover lamb and fry for 5-6 mins until crispy and the peas are popping. Stir in the spring onions and peppers and cook for just 1 min then remove from the heat. Stir into the tabbouleh and scatter over pomegranate seeds to serve.
