There's a wonderful flavour of North Africa in this griddled lamb with date, spinach and pistachio bulgur wheat salad recipe.
Serves 4
Takes 30 minutes to make, plus marinating and resting
Per serving:
477kcals
16g fat (0.8g saturated)
35.4g protein
51.3g carbs
11.8g sugar
0.5g salt
1. In a large non-metallic bowl, combine the cumin, coriander, mint, honey and oil. Season and add the lamb. Turn to coat in the marinade and set aside for 30 minutes.
2. Meanwhile, put the bulgur wheat in a bowl and add the stock. Cover and set aside for 20 minutes or until the grains are tender. Fluff up with a fork and add the remaining salad ingredients. Season.
3. Heat a large griddle pan over a medium-high heat until searing hot. Scrape off and discard the excess marinade from the lamb, add to the hot pan and cook for 2-3 minutes each side for medium. Remove from the heat and rest for 5 minutes.
4. Divide the salad between 4 plates. Slice the lamb and arrange on top. Serve with extra lemon wedges.
© delicious. magazine
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