Lamb, Burghul And Pomegranate Salad

Pomegranate adds pops of sweetness and tang to this hearty salad.

The ingredient of Lamb Burghul And Pomegranate Salad

• 175g 1 cup fine grit burghul
• 235g 1 1 2 cups frozen broad beans
• 1 small lemon rind finely grated juiced
• 1 tablespoon white balsamic vinegar
• 1 1 2 tablespoons extra virgin olive oil
• 1 2 red onion finely chopped
• 2 about 250g each lamb backstraps
• 1 teaspoon sumac
• 1 3 cup fresh coriander firmly packed chopped
• 1 3 cup fresh mint firmly packed chopped
• 1 3 cup fresh parsley firmly packed chopped
• 100g soft feta crumbled
• 65g 1 3 cup pomegranate kernels
• 2 tablespoons toasted pine nuts
• baby herbs to serve

The Instruction of lamb burghul and pomegranate salad

• place the burghul in a bowl and cover with cold water set aside for 30 minutes to soften drain well place in a clean tea towel and squeeze to remove excess moisture
• meanwhile place the broad beans in a heatproof bowl cover with boiling water stand for 1 minute drain peel and discard pods
• combine the lemon rind juice vinegar and 1 tbs of the oil in a large bowl and season add the onion and set aside to soften
• drizzle the remaining oil over the lamb sprinkle with sumac season heat a non stick frying pan over medium heat cook the lamb turning for 6 minutes for medium or until cooked to your liking transfer to a plate set aside to rest for 3 minutes slice lamb
• add the burghul broad beans herbs half the feta and half the pomegranate kernels to the onion mixture season stir to combine divide among serving plates top with the lamb and sprinkle with the remaining feta and pomegranate kernels sprinkle with the pine nuts and baby herbs

Nutritions of Lamb Burghul And Pomegranate Salad

calories: 559 26 calories
calories: 26 grams fat
calories: 8 grams saturated fat
calories: 35 grams carbohydrates
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calories: 42 grams protein
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