Crispy lamb & pea tabbouleh

Make our faff-free traybake kebab and use the leftovers as the base to make this lamb, pea, pomegranate and bulgur wheat tabbouleh. It’s great for make-ahead lunches

Prep:10 mins
Cook:15 mins

Serves 2
Easy

Nutrition per serving

kcal 592
fat 33g
saturates 7g
carbs 44g
sugars 0g
fibre 16g
protein 23g
salt 1.89g

Ingredients

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

Method

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.
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.