Crispy lamb & pea tabbouleh

Ingredients

For 2 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. 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. 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.