Hello everyone! Continuing with Middle Eastern/Mediterranean flavours, here is my version of Lamb koftas and tabbouleh salad. This is such a simple supper or weekend meal, seasoned with a wonderful touch of fresh herbs and spices. If you have not tried sumac yet, I totally recommend it, it gives a gorgeous tangy flavour to any dish. You can find it in the supermarket but also online.

Bulgur wheat is quick and easy to cook but make sure you follow the package instructions as they may vary from one make to another. Grains are a great choice for a healthy balanced diet, full of nutrients and fibre. In addition to that, grains are less-processed, so they are a simple way to a more natural living!

For the tabbouleh

1 cup of bulgur wheat, cooked to the package instructions

A handful of each: parsley and mint leaves, roughly chopped

1 cup of pomegranate kernels

1 lemon – grated zest and juice,

1 tablespoon olive oil

Salt and pepper to taste

Mix all the ingredients in a bowl and reserve until ready to serve.

For the lamb koftas

500g minced lamb

1 teaspoon cayenne pepper

1 tablespoon ground cumin

1 tablespoon sumac

A handful of  fresh mixed herbs such as parsley and mint and thyme, chopped

Salt and pepper to taste

Mix all the ingredients together and shape into 4 koftas. Cook in a really hot grill for about 8 minutes.

When ready to serve

Brush the lamb koftas with pomegranate molasses and serve with the tabbouleh salad, sprinkle a little sumac and enjoy!

Accompany with Greek yoghurt, flatbread and extra herb salad.

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