Pomegranate lamb and peas

Name: Pomegranate lamb and peas
Cook time: 20 min
Yield: 1

with sumac bulgur and beetroot babaganoush

Ready in around 20 mins

RECIPE FACT:

Beetroot helps improve digestion, lower blood pressure and is rich in vitamins and minerals.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO COOK THE BULGUR WHEAT:

Pour boiling water from the kettle into a pot, add the bulgur wheat and place over a high heat to bring back up to the boil. Cook for 8-10 mins then drain into a sieve, rinse under cold water and drain well. Remove the mint leaves from their stalks and roughly chop.
2. TO ASSEMBLE THE SUMAC AND FETA BULGUR:

Peel and grate the carrot and add to a salad bowl with the cooked bulgur. Add the baby spinach, mint, crumble in the feta and season with a grind of pepper. Pour in the sumac dressing and toss to combine.
3. TO COOK THE STIKCY POMEGRANATE LAMB:

Spray a non-stick frying pan with oil and place over a medium-high heat. Once hot add the pomegranate lamb, season with salt and pepper and cook stirring to break up any larger pieces for 4-5 mins until caramelised. Add the peas, stir through and cook for a further minute.
TO SERVE:

Spoon sumac and feta bulgur onto plates and top with sticky pomegranate lamb and peas. Dollop with beetroot babaganoush and sprinkle with remaining mint.