Chilli Mint Lamb with Bulgar Wheat Salad

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 2
Ingredients:
250 g lamb fillet, trimmed
extra-virgin olive oil, for brushing
1 cup mint leaves, roughly torn
4 small vine-ripened tomatoes, cut into eighths, or 8 cherry tomatoes, halved
1/2 red capsicum (bell peppers), sliced into strips
1 Lebanese cucumber, sliced into rounds
1 red chilli, seeds removed and thinly sliced (optional)
freshly ground black pepper
2 teaspoons extra-virgin olive oil
juice of 1/2 lemon
ZESTY BULGUR WHEAT
90 g (1/2 cup) bulgur wheat
125 ml (1/2 cup) boiling water
finely grated zest and juice of 1 lemon
Method:
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Lightly brush the lamb fillet with a little oil. Cook on a preheated barbecue or in a char-grill pan for 3–4 minutes each side, or until cooked to your liking. Remove the meat, wrap in foil and leave it to rest for 10 minutes.
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Put the mint, tomatoes, capsicum, cucumber and chilli, if using, in a serving bowl. Season with pepper. Make a dressing by combining the oil and lemon juice in a screw-top jar and shake well.
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To make the zesty bulgur wheat, put the bulgur wheat in a bowl and pour over the boiling water. Cover with foil (or plastic wrap or a plate) and leave to steam for about 15 minutes, or until the water has absorbed. Fluff up the grains with a fork and stir in the lemon zest and juice.
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Slice the lamb fillet thinly across the grain, toss with the salad ingredients and the bulgur wheat, then pour over the dressing and toss to coat.
Nutrition (per serve):
Calories 405; Fat 11 g; Sat. Fat 3 g; Carbs 37 g; Sugar 5 g; Fiber 10 g; Protein 34 g