1 tbspn olive oil
2 lamb fillets
1 cup hommus (chickpea dip, available from supermarkets and delis)
1 pkt souvlaki bread or pita bread
2 cups bulgur or burghul wheat
2 fresh ripe Flavorite tomatoes
1 bunch spring onions
1 bunch fresh mint
1 bunch fresh parsley
cup olive oil
Salt and freshly ground pepper
- To make the tabbouleh: Put the bulgur wheat in a bowl, cover with water and let it sit for about 20 minutes. While the bulgur is soaking, chop the tomatoes and spring onions.
- Wash and pat the herbs dry and pluck mint and parsley leaves from their stems and discard the stems.
- Place chopped vegetables in a bowl. Drain the bulgur of excess water, squeezing one handful at a time over the sink, and placing the squeezed grain into the salad bowl with tomatoes and spring onion. Finely chop the herbs.
- Squeeze lemon juice over the bulgur mix, add the olive oil and chopped herbs and toss. Season with salt and pepper. Tabbouleh will keep in the fridge and improve in flavour for three to four days.
- To assemble the fold overs: Heat the oil in a fry pan or on a stove top griller or barbeque.
- Season the lamb with salt and freshly ground pepper and sear on a high heat for three minutes on each side.
- You want the meat to remain pink inside and not dry out. When the meat has cooked, remove from the heat and let rest for a couple of minutes while preparing the bread.
- With the pan still hot, put in a single souvlaki or pita bread to heat through for one to two minutes on each side (or zap the read for a minute in the microwave). The heat will help soften the bread and make it easier to fold. Remove it from the heat and immediately spread one side with hommus.
- Slice the lamb fillets into bite size pieces and arrange on the tabbouleh.
- Fold the bread over to resemble a loose envelope. Eat as a sandwich, or with a knife and fork.