Name: Crispy Lamb & Pea Tabbouleh
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 85g dried bulgur or 120g quinoa; 1 tbsp olive oil; Juice 1 lemon; Small handful flat-leaf parsley, roughly chopped; Small handful mint sprigs, leaves picked, finely chopped; 145g (1 cup) frozen peas; 150g leftover traybake lamb kebab, roughly chopped; 4 green shallots, finely sliced; 2 drained roasted red peppers, finely chopped; 30g pomegranate seeds or 2 tsp dried cranberries, to serve

VMG Recipes