Moroccan lamb and cracked wheat salad
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Bulgar wheat |
| ¾ | pint | Boiling water |
| ½ | Lemon; juice of | |
| Knob of butter | ||
| 2 | tablespoons | Fresh parsley; finely chopped |
| 2 | tablespoons | Fresh mint; finely chopped |
| 4 | Lamb cutlets; about 100g each | |
| 1 | tablespoon | Olive oil |
| 1 | Orange; 1/2 red pepper | |
| 1 | Onion | |
| 1 | Clove garlic; crushed | |
| 1 | bunch | Mint |
| Salt and black pepper | ||
| 1 | tablespoon | Clear honey |
| 1 | tablespoon | Pine kernels |
| 1 | tablespoon | Olive oil |
| 100 | grams | Spinach leaves |
| 50 | grams | Cherry tomatoes |
| 1 | small | Green chilli |
| 50 | grams | Dried; no-need-to-soak |
| ; apricots | ||
| Jug of extra water | ||
Directions
FOR THE CRACKED WHEAT
FOR THE LAMB
1 Put the cracked wheat in a pan with the boiling water and lemon juice.
Bring to the boil, cover and simmer for 10-15 minutes, until all the water has been absorbed.
2 Heat the oil in a frying pan. Sprinkle each side of the cutlets with freshly ground black pepper, and fry for about five minutes on each side.
3 Coarsely grate the orange rind and set aside. Cut the orange and squeeze the juice of half.
4 De-seed and roughly chop the red pepper and onion. Process with the garlic, mint, honey and orange juice, and blend until smooth. Season well.
5 Heat a small frying pan and toast the pine kernels. Stir the blended mix into the pan with the lamb to heat through.
6 Halve the cherry tomatoes. Place 1 tbsp olive oil in a large saute pan and add the spinach leaves, tomatoes and half the toasted pine kernels.
Stir once and leave to wilt for 2-3 minutes.
7 Finely chop the chilli and apricots. Add to the lamb with the orange rind and stir well.
8 Once the wheat has absorbed all the water, stir in the butter, herbs and remaining kernels. Add some more water to the sauce as required and stir well.
9 Spoon the wheat into a heap onto a plate and top with the spinach. Place two lamb chops next to the pile and spoon over the sauce. Garnish with a sprig of mint and serve.
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Recipe by: Can't Cook Won't Cook Converted by MM_Buster v2.0l.