Crispy Lamb and Pea Tabbouleh Salad

Name: Crispy Lamb and Pea Tabbouleh Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 150 g leftover traybake lamb kebab roughly chopped; 120 g dried bulgur; 200 g frozen peas; 2 roasted red peppers finely chopped; 4 spring onions, finely sliced; 1 bunch parsley, roughly chopped; 1 handful small handful of mint sprigs leaves picked and finely chopped; 1 lemon juice; 4 tbsp olive oil; 30 g pomegranate seeds to serve

A refreshing Middle Eastern-inspired salad featuring crispy fried leftover lamb and sweet peas tossed with zesty bulgur wheat. It's a vibrant, high-protein meal that's perfect for using up leftovers.

Servings2 Portions

Prep Time10 Mins

Cook Time15 Mins

Difficulty

Easy

Ingredients

leftover traybake lamb kebab roughly chopped
150 g
dried bulgur
120 g
frozen peas
200 g
roasted red peppers finely chopped
2
spring onions, finely sliced
4
parsley, roughly chopped
1 bunch
small handful of mint sprigs leaves picked and finely chopped
1 handful
lemon juice
1
olive oil
4 tbsp
pomegranate seeds to serve
30 g

Step-by-Step Instructions

Cook the bulgur wheat according to the package instructions. Once tender, drain well and rinse under cold running water to stop the cooking process. Set aside to cool slightly.

In a large mixing bowl, whisk together 3 tablespoons of olive oil, the lemon juice, chopped parsley, and mint. Add the cooled bulgur to the bowl, toss thoroughly to coat, and season with salt and pepper to taste.

Heat the remaining 1 tablespoon of olive oil in a large frying pan over medium-high heat. Add the frozen peas and chopped leftover lamb. Fry for 5–6 minutes, stirring occasionally, until the lamb is crispy and the peas are bright and starting to pop.

Stir the sliced spring onions and chopped roasted peppers into the pan. Cook for just 1 minute more until heated through, then remove from the heat.

Fold the warm lamb and vegetable mixture into the herb-flecked bulgur. Transfer to a serving platter and scatter the pomegranate seeds over the top before serving.