Ingredients

• 4 x 175g/6oz lamb rump steaks
• 1 tbsp olive oil
• salt and freshly ground black pepper
• 225g/8oz bulgar wheat
• cooked according to packet instructions
• 1 cucumber
• finely chopped
• 450g/1lb cherry tomatoes
• quartered
• 6 spring onions
• finely chopped
• 2 tbsp chopped parsley
• 3 lemons
• juice only
• 100ml/3½fl oz olive oil
• 1 chilli
• finely chopped
• 1 garlic clove
• finely chopped
• Greek-style yoghurt
• to serve

Directions

• Rub the lamb with oil and season well with salt and freshly ground black pepper.
• Heat a griddle pan until very hot
• then add the lamb and griddle for 4-5 minutes on both sides
• or until cooked to your liking.
• For the tabbouleh
• place all of the tabbouleh ingredients
• except the yoghurt
• into a large bowl and stir to combine.
• To serve
• place a generous portion of tabbouleh onto each plate and place a piece of griddled lamb on top.
• Add a dollop of Greek-style yoghurt to each plate and serve.