Crispy Lamb and Pea Tabouleh

• dry bulgur↗120g g
• olive oil↗4 tbsp
• lemon↗1

  juiced

• parsley↗small handful of

  roughly chopped

• mint sprigs↗small handful of

  leaves gathered and finely chopped

• frozen peas↗200g g
• leftover baked lamb kebab150g g

  coarsely chopped (see step 2)

• green onion↗4

  finely chopped

• roasted red peppers2

  finely chopped

• pomegranate seeds↗30g g

  for serving

Step-by-step instructions

1. 1

   Cook the bulgur according to the package instructions, then drain and rinse under cold water. Set aside to cool slightly. In a large bowl combine 3 tablespoons olive oil with lemon juice and herbs, then add the bulgur and season to taste.

2. 2

   Drizzle the remaining olive oil into a skillet and heat over medium‑high heat. Add the frozen peas and the leftover baked lamb kebab, sauté for 5‑6 minutes until crisp and the peas start to pop. Add the green onion and roasted red peppers, cook for another minute, then remove from heat. Toss with the tabbouleh and sprinkle pomegranate seeds before serving.