This vibrant and refreshing salad combines fluffy bulgur wheat, fresh herbs, and perfectly seared lamb for a satisfying meal. The lime dressing adds a zesty punch, making it a flavorful and elegant dish for any occasion.
Ingredients Needed:
- 250 grams of bulgur wheat
- 2 lamb loins (approx. 300g / 12oz each – or use 3, as in the intro)
- 100 grams fresh coriander (weight of leaves, without stalks, approx. 50g / 2oz)
- 100 grams fresh mint (weight of leaves, without stalks, approx. 40g / 1½oz)
- 6 – 8 spring onions
- 1 green chilli
- 1 medium courgette
- juice of 4 limes
- 8 tablespoons olive oil
- salt
- pepper
How To Make Bulgur Wheat Salad with Pink-Seared Lamb?
- Cook the Bulgur Wheat: Follow the packet instructions to soak the Bulgur wheat in water until tender. Drain thoroughly and squeeze out excess water.
- Sear the Lamb: Heat a griddle or frying pan over high heat. Sear the lamb loins, then reduce the heat and cook for about 10 minutes until the inside is soft pink. Set aside to rest.
- Prepare the Salad Base: Chop the coriander and mint, leaving the leaves relatively large. Finely slice the spring onions, chop the chili finely, and peel and dice half of the courgette into small pieces.
- Dress the Bulgur Wheat: In a large bowl, mix the drained Bulgur wheat with lime juice, olive oil, salt, and pepper. Toss well to combine.
- Combine the Ingredients: Add the chopped herbs, spring onions, chili, and diced courgette to the dressed bulgur wheat. Mix gently and adjust seasoning as needed.
- Assemble the Salad: Spread the salad on a large serving dish. Thinly slice the lamb and arrange it on top in the center. Use a vegetable peeler to shave thin slices from the remaining courgette and scatter them over the salad along with the reserved herbs.
Recipe Tips:
- Avoid Over-Processing Herbs: If using a food processor, pulse gently to keep the herbs intact and prevent them from turning into a paste.
- Rest the Lamb: Let the lamb rest for a few minutes after cooking to keep it tender and juicy.
- Drain Bulgur Thoroughly: Squeeze out all excess water from the bulgur wheat to ensure the salad isn’t watery.
- Adjust Dressing to Taste: Taste the salad before serving and add more lime juice or seasoning if needed.
- Serve Warm or Cold: This dish works well at room temperature or chilled, making it versatile for different occasions.
How To Store Leftovers?
Let the salad cool to room temperature, then transfer to an airtight container. Store in the fridge for up to 3 days.
Nutrition Facts:
- Calories: 420 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 180mg
- Potassium: 450mg
- Total Carbohydrate: 35g
- Dietary Fiber: 5g
- Sugars: 3g
- Protein: 25g
Try More Nigella Lawson Recipes:
- Nigella Bulgur Wheat Recipe
- Nigella Wide Noodles with Lamb Shank in Aromatic Broth
- Nigella Fish Pie Recipe
Nigella Bulgur Wheat Salad with Pink-Seared Lamb
Description
This vibrant and refreshing salad combines fluffy bulgur wheat, fresh herbs, and perfectly seared lamb for a satisfying meal. The lime dressing adds a zesty punch, making it a flavorful and elegant dish for any occasion.
Ingredients
Instructions
- Cook the Bulgur Wheat: Follow the packet instructions to soak the Bulgur wheat in water until tender. Drain thoroughly and squeeze out excess water.
- Sear the Lamb: Heat a griddle or frying pan over high heat. Sear the lamb loins, then reduce the heat and cook for about 10 minutes until the inside is soft pink. Set aside to rest.
- Prepare the Salad Base: Chop the coriander and mint, leaving the leaves relatively large. Finely slice the spring onions, chop the chili finely, and peel and dice half of the courgette into small pieces.
- Dress the Bulgur Wheat: In a large bowl, mix the drained Bulgur wheat with lime juice, olive oil, salt, and pepper. Toss well to combine.
- Combine the Ingredients: Add the chopped herbs, spring onions, chili, and diced courgette to the dressed bulgur wheat. Mix gently and adjust seasoning as needed.
- Assemble the Salad: Spread the salad on a large serving dish. Thinly slice the lamb and arrange it on top in the center. Use a vegetable peeler to shave thin slices from the remaining courgette and scatter them over the salad along with the reserved herbs.
Notes
- Avoid Over-Processing Herbs: If using a food processor, pulse gently to keep the herbs intact and prevent them from turning into a paste.
- Rest the Lamb: Let the lamb rest for a few minutes after cooking to keep it tender and juicy.
- Drain Bulgur Thoroughly: Squeeze out all excess water from the bulgur wheat to ensure the salad isn’t watery.
- Adjust Dressing to Taste: Taste the salad before serving and add more lime juice or seasoning if needed.
- Serve Warm or Cold: This dish works well at room temperature or chilled, making it versatile for different occasions.
Nigella Bulgur Wheat Salad with Pink-Seared Lamb