Bulgar wheat fattoush with sumac-spiced lamb
Nutrition Info.(per serve)
3/4 cup cracked or bulgar wheat
2 large wholemeal pita pockets
500g lamb leg steaks
1 teaspoon sumac, plus 1 teaspoon extra
250g cherry tomatoes, halved
4 spring onions, trimmed, thinly sliced
3 Lebanese cucumbers, quartered, deseeded, diced
1/2 cup chopped fresh herbs such as parsley, mint, coriandercilantroX
1/3 cup low-fat tzatziki
1 tablespoon olive oil
2 tablespoons lemon juice
Total fat 16g
Saturated fat 5g
Dietary fibre 12g
1 Preheat oven to 160ºC. Place bulgar wheat in a large, heatproof bowl. Cover with boiling water. Set aside for 20 minutes or until softened. Rinse under cold running water. Drain, pressing out water with a metal spoon.
2 Meanwhile, place pita pockets on a large baking tray. Bake for 8-10 minutes turning once or until golden and crisp. Remove, cool then break pita pockets into bite-sized pieces.
3 Sprinkle lamb evenly with sumac. Place a large chargrill pan over a high heat and spray with oil. Grill lamb for 2-3 minutes each side or until cooked to your liking. Remove, cover loosely with tinfoil and set aside to rest for 2-3 minutes. Thinly slice.
4 Place wheat, tomatoes, spring onions, cucumber, herbs, extra sumac and pita pocket pieces in a large bowl and gently toss to combine. Drizzle with combined oil and lemon juice dressing. Serve topped with a quarter of the sliced lamb and a dollop of tzatziki.
Make it gluten free: Use quinoa instead of bulgar wheat and use gluten-free flat bread. Check sumac and tzatziki are gluten free.