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How to make Cracked wheat and lamb salad

Yield = 4
Prep time: 0:15
Cook time: 0:15
Total time: 0:30

Ingredients

  • 170g (1 cup) burghul (cracked wheat)
  • Olive oil spray
  • 2 (200g each) lamb eye of loin (backstraps)
  • 200g green round beans, topped, cut into 3cm lengths
  • 2 cups watercress sprigs
  • 1 small avocado, halved, stone removed, peeled, coarsely chopped
  • 40g (1/4 cup) sunflower seeds
  • 2 tablespoons finely chopped dry-roasted hazelnuts
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 long fresh red chilli, seeded, finely chopped
  • 1 teaspoon honey

Method

  • Step 1 Preheat oven to 190ºC. Place burghul in a heatproof bowl. Pour over enough boiling water to cover. Set aside for 20 minutes or until tender. Drain. Transfer to a large bowl.
  • Step 2 Spray a frying pan with oil. Cook the lamb over high heat for 2 minutes each side or until brown. Transfer to a baking tray. Bake for 8 minutes for medium or until cooked to your liking. Cover with foil and set aside for 5 minutes to rest. Thinly slice.
  • Step 3 Meanwhile, cook beans in a saucepan of boiling water for 2 minutes or until bright green. Refresh under cold running water. Add beans, watercress, avocado, sunflower seeds and hazelnuts to the burghul.
  • Step 4 Combine the lemon juice, oil, chilli and honey in a bowl. Add the lamb and dressing to the burghul mixture and toss to combine.