• 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup burghul

  2. 1 cup boiling water

  3. 600g lamb backstrap, trimmed

  4. 3 teaspoons bottled dried lamb herbs

  5. 1 x 250g punnet cherry tomatoes, halved

  6. 1 small red onion, thickly sliced

  7. 250g haloumi cheese, halved crossways, thickly sliced

  8. 2 Lebanese cucumbers, quartered, thickly sliced

  9. 1 baby cos lettuce, torn

  10. 1 x 200g jar pitted Kalamata olives, drained

  11. 1/3 cup chopped fresh mint

  12. 1/3 cup bottled fat-free Greek dressing

Instructions Jump to Ingredients ↑

  1. Combine burghul and water in a medium heatproof bowl. Cover; stand for 10 minutes or until liquid is absorbed, fluffing occasionally with a fork.

  2. Rub lamb all over with dried herbs. Heat a large, lightly oiled frying pan. Add lamb; cook until browned all over and cooked as desired. Remove from pan; cover, stand for 5 minutes. Slice lamb thinly; keep warm.

  3. Add tomatoes and onion to same heated pan; cook until tomatoes are tender. Remove from pan. Add haloumi to pan; cook, until browned on both sides.

  4. Combine burghul, lamb, tomato mixture, haloumi and remaining ingredients in a large bowl; toss well.

  5. Hint: when you are short of time, substitute Mrs Crocket's Tabouleh salad for the burghul, cherry tomatoes, red onion, cucumber, mint and dressing in this recipe. Add remaining ingredients; toss well.

  6. More recipes Roast sweet potato and beef salad Lamb and haloumi kebabs with macadamia mint pesto Greek lamb cutlets with tzatziki


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