Crispy lamb & pea tabbouleh
- Total time
- 25 min
- servings
- 2 servings
- Dish type
- Main dish
Pork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
10 min
Cook
15 min
Total time
25 min
Ingredients
Ingredients
servings
- 120 g dried bulgur
- 4 c. à soupe olive oil
- 1 lemon juiced
- small handful of parsley roughly chopped
- small handful of mint sprigs leaves picked and finely chopped
- 200 g frozen peas
- 150 g leftover traybake lamb kebab roughly chopped (see step 2)
- 4 spring onions finely sliced
- 2 roasted red peppers finely chopped
- 30 g pomegranate seeds to serve
Method
- 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.
- 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.
Nutrition
- calories
- 592 calories
- fatContent
- 33 grams fat
- fiberContent
- 16 grams fiber
- sugarContent
- 14 grams sugar
- sodiumContent
- 1.89 milligram of sodium
- proteinContent
- 23 grams protein
- carbohydrateContent
- 44 grams carbohydrates
- saturatedFatContent
- 7 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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