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Crispy lamb & pea tabbouleh

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Crispy lamb & pea tabbouleh

Name: Crispy lamb & pea tabbouleh
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 120g dried bulgur; 4 tbsp olive oil; 1 lemon juiced; small handful of parsley roughly chopped; small handful of mint sprigs leaves picked and finely chopped; 200g frozen peas; 150g leftover traybake lamb kebab roughly chopped (see step 2); 4 spring onions finely sliced; 2 roasted red peppers finely chopped; 30g pomegranate seeds to serve

Ailsa Burt

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Serves 2

Easy

Prep: 10 mins

Cook: 15 mins

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Make our faff-free traybake kebab and use the leftovers as the base to make this lamb, pea, pomegranate and bulgur wheat tabbouleh. It's great for make-ahead lunches

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Try this crispy lamb & pea tabbouleh, then try our lamb suya, fragrant lamb kofta curry and lamb bhuna. Next, try our lamb biryani, leftover lamb curry and greek lamb with orzo.

Ingredients

Nutrition

Units:

MetricUS

120g dried bulgur
4 tbsp olive oil
1 lemon

juiced
small handful of parsley

roughly chopped
small handful of mint sprigs

leaves picked and finely chopped
200g frozen peas
150g leftover traybake lamb kebab

roughly chopped (see step 2)
4 spring onions

finely sliced
2 roasted red peppers

finely chopped
30g pomegranate seeds

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal592
fat33g
saturates7g
carbs44g
sugars14g
fibre16g

high
protein23g
salt1.89g

Method

step 1

Cook the bulgur following pack instructions then drain and rinse under cold water. Set aside to cool slightly. Mix 3 tbsp olive oil with the lemon juice and herbs in a large bowl, then stir in the bulgur and season to taste.
step 2

Drizzle the remaining olive oil into a frying pan and put over a medium-high heat. Mix in the frozen peas and leftover lamb and fry for 5-6 mins until crispy and the peas are popping. Stir in the spring onions and peppers and cook for just 1 min then remove from the heat. Stir into the tabbouleh and scatter over pomegranate seeds to serve.

Recipe from Good Food magazine, March 2025

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