SUMAC LAMB YOGHURT BROCCOLI TABBOULEH ON CHICKPEA PANCAKES
Ingredients
- 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
Instructions
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