Barbecued lamb with tomato and burghul salad

Cooking Salads Barbecued lamb with tomato and burghul salad

Take the hassle out of midweek meals with flavoursome barbecue lamb and burghul salad.

Lables: Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Combine burghul, boiling water and lemon juice in a large, heatproof bowl. Cover. Stand for 30 minutes or until burghul has softened.
  2. Meanwhile, spray a barbecue plate or chargrill with oil. Heat over medium-high heat. Cook steaks for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover. Set aside for 5 minutes to rest.
  3. Add chickpeas, cucumber, tomato, onion, mint, parsley and oil to burghul. Stir to combine. Season with salt and pepper. Serve lamb with burghul mixture.

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1/2 cup burghul
1/2 cup boiling water
2 tbsp lemon juice
Olive oil cooking spray
4 lamb leg steaks
400g can chickpeas, drained, rinsed
1 Lebanese cucumber, quartered lengthways, chopped
2 small tomatoes, roughly chopped
1/2 small red onion, finely sliced
1/4 cup fresh mint leaves, roughly chopped
1/4 cup fresh flat-leaf parsley leaves, roughly chopped
2 tbsp olive oil

Adv

Autors
Preparation time
40
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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