2½ tbsp olive oil
2 onions, halved and thinly sliced
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
100 g bulghar wheat
1 tbsp tahini paste
1 juice lemon
2 tbsp low-fat Greek-style yoghurt
2 tsp cumin seeds and groud coriander
200 g lamb mince
100 g cherry tomatoes, quartered
2 spring onions, finely sliced
1 small bunch flat-leaf parsley, chopped
- Heat 2 tbsp oil in a non-stick frying pan. Tip in the onions and cook for 15 mins until caramelised – 5 mins from the end, add 2 cloves of the garlic and the chilli. Remove from the pan and set side.
- Cook the bulghar wheat following pack instructions, then drain thoroughly. Mix the tahini, 1 tbsp of the lemon juice, the remaining garlic, yoghurt and seasoning together, and thin with 1-2 tbsp of water.
- In the onion pan, heat the remaining oil. Add the cumin seeds and coriander and fry for a min. Add the mince and fry for 5 mins until cooked through. Tip in the onion mix and heat through.
- Stir the tomatoes, spring onions, parsley, remaining lemon juice and seasoning into the bulghar wheat, then spread it out on a serving dish. Top with the lamb mince and a drizzle of yoghurt dressing.