- 2½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 100g bulghar wheat
- 1 tbsp tahini paste
- juice 1 lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp Greek-style yogurt
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
- 2 tsp cumin seed
- 2 tsp ground coriander
- 200g lamb mince
- 100g cherry tomato, quartered
- 2 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- small bunch flat-leaf parsley, chopped
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Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised – 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.
Cook the bulghar wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yogurt and seasoning together, and thin with 1-2 tbsp of water.
In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.
Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulghar wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yogurt dressing.