SUMAC LAMB, YOGHURT & BROCCOLI TABBOULEH ON CHICKPEA PANCAKES

Recipes & food styling Fiona Smith / Photography Aaron McLean Styling Fiona Lascelles

	150g (1¼ cups) bulgur wheat
	1 small red onion, very finely sliced
	1 small head broccoli
	2 tomatoes, chopped
	½ cup mint, chopped
	½ cup parsley, chopped
	juice of 1-2 lemons
	4 tablespoons extra virgin olive oil
	600g lamb tenderloin or backstraps
	2 cloves garlic, crushed
	1 tablespoon sumac
	2 tablespoons olive oil
	yoghurt, chickpea pancakes or flatbreads, to serve

1.	Place the bulgur wheat in a bowl and cover with cold water. Leave to soak for about an hour until tender but not too soft.
2.	Drain well and press down hard on the wheat with the back of a spoon to squeeze out excess water. Put into a bowl.
3.	Put the red onion in a bowl and cover with water. Leave for 10 minutes then drain well.
4.	Steam the broccoli for about 3 minutes until just tender then run under cold water to stop it cooking.
5.	Chop finely and put in the bowl with the bulgur wheat along with the red onion, tomato, mint, parsley, lemon juice and extra virgin olive oil. Season well with salt and pepper and stir to combine.
6.	If using backstrap, carefully cut through each piece, not quite going all the way through, open out and lay, cut side up on a plate.
7.	If using tenderloin, lay it on a plate.
8.	Sprinkle with salt and pepper, garlic and 2 teaspoons of the sumac, then drizzle with the olive oil. Rub all over, then set aside.
9.	Heat a barbecue or grill pan to very hot.
10.	Grill the lamb for 2-3 minutes on each side then cover with foil and leave in a warm place to rest (you may need to do this in two batches if your pan is small).
11.	When rested, slice the lamb and pile onto the pancakes or flatbreads along with the tabbouleh, a spoon of yoghurt and sprinkle with the remaining sumac.