Pomegranate lamb

Name: Pomegranate lamb
Cook time: 30 min
Yield: 2
Cuisine: Middle East

with baked eggplant and sumac bulgur

Ready in around 30 mins

RECIPE FACT:

Native to the Middle East, the pomegranate tree can live for over 200 years!

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE EGGPLANT:
Line an oven tray with baking paper. Slice the eggplant in half lengthways and score the flesh in a criss-cross pattern with a knife. Place on the tray cut side up, drizzle with oil and season well with salt and pepper. Bake in the oven for 20-25 mins until soft and cooked through – a little longer if your eggplant is on the larger side.
2. TO PREPARE THE BULGUR WHEAT:
Pour boiling water from the kettle into a pot and bring up to the boil over a high heat. Once boiling add the bulgur wheat and season with salt. Cook for 7-8 mins until tender then drain well into a sieve. Allow to cool slightly then add to a salad bowl with the baby kale and spinach, pistachio and cranberry sprinkle and pour in the sumac dressing. Season with salt and pepper and toss to combine.
3. TO COOK THE POMEGRANATE LAMB:
Peel and finely slice the red onion. 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. Add the premium lamb mince, season with salt and cook for 4-5 mins, breaking up any large pieces with a wooden spoon. Pour in the pomegranate sauce and cook for 1-2 mins.
TO SERVE:
Place roasted eggplant halves onto plates and top with pomegranate lamb, pouring over any pan juices. Crumble over the feta and serve the sumac bulgur on the side.