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

Crispy lamb & pea tabbouleh

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

25 min total 10 min prep 15 min cook 2 592 cal

Instructions

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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.
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.