Capsicum seared lamb

Name: Capsicum seared lamb
Cook time: 20 min
Yield: 2

with Turkish bulgur pilaf and artichoke dip

Ready in around 20 mins

RECIPE FACT:

Artichokes are a member of the thistle family and were considered as an aphrodisiac in ancient times.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Boil the kettle.
1. TO PREPARE THE TURKISH BULGUR PILAF:

Pour 1 cup of boiling water into a pot. Add the tomato seasoning and stir well. Add the bulgur wheat to the pot and stir to combine. Place the pot over a high heat and bring up to the boil. Once boiling turn the heat to low, cover and cook for 8-10 mins. Turn off the heat, keep covered and allow to sit. Just before serving, fold through the baby spinach.
2. TO PREPARE THE VEGETABLES:

Dice the tomato into 1 cm cubes and place into a small bowl. Remove the mint leaves from their stalks and chop roughly. Add half the mint to the tomatoes, season with salt, drizzle with oil and toss to combine. Peel and finely slice the red onion.
3. TO COOK THE CAPSICUM LAMB:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot, add the onion and cook for 2-3 mins stirring occasionally to create a char. Open the pack of capsicum seasoned lamb strips and add to the pan. Season with salt and pepper and sear for 60-90 secs – do not cook any longer as this will make them tough.
TO SERVE:

Spoon Turkish bulgur pilaf into bowls and top with charred onions and capsicum lamb. Dollop with artichoke dip and spoon over the tomatoes. Sprinkle with the remaining mint.