Name: Lamb, burghul and grilled zucchini salad
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 600 gram lamb fillets, trimmed; 2 tablespoon olive oil; 1 clove garlic, crushed; 1 tablespoon coarsely chopped fresh sage; 2 tablespoon coarsely chopped fresh oregano; 1 1/2 cup (240g) burghul; 2 teaspoon finely grated lemon rind; 1/4 cup loosely packed fresh oregano leaves; 2 yellow zucchini (240g); 2 green zucchini (240g); 250 gram yellow teardrop tomatoes, halved; 250 gram cherry tomatoes, halved; 1 cup firmly packed fresh flat-leaf parsley leaves; Lemon garlic dressing; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil

Ingredients

600 gram lamb fillets, trimmed

2 tablespoon olive oil

1 clove garlic, crushed

1 tablespoon coarsely chopped fresh sage

2 tablespoon coarsely chopped fresh oregano

1 1/2 cup (240g) burghul

2 teaspoon finely grated lemon rind

1/4 cup loosely packed fresh oregano leaves

2 yellow zucchini (240g)

2 green zucchini (240g)

250 gram yellow teardrop tomatoes, halved

250 gram cherry tomatoes, halved

1 cup firmly packed fresh flat-leaf parsley leaves

Lemon garlic dressing

2 tablespoon lemon juice

1 clove garlic, crushed

1/4 cup (60ml) olive oil

Method

1.Combine lamb, oil, garlic, sage and chopped oregano in large bowl, cover; refrigerate 3 hours or overnight.

2.Place burghul in medium bowl; cover with cold water. Stand 10 minutes; drain. Using hands, squeeze out as much excess water as possible. Spread burghul in a thin, even layer on tray; stand 15 minutes. Return dry burghul to same bowl with rind and oregano leaves; toss gently to combine.

3.Meanwhile, make lemon garlic dressing. Combine ingredients in screw-top jar; shake well.

4.Cook lamb on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired. Cover; stand 10 minutes. Slice lamb thickly.

5.Meanwhile, using sharp knife, V-slicer or mandoline, cut zucchini into ribbons; cook zucchini, in batches, on same cleaned heated oiled grill plate until just tender. Combine zucchini in medium bowl with tomatoes, parsley and half of the dressing.

6.Add remaining dressing to burghul mixture; toss gently to combine. Divide burghul mixture among serving plates; top with zucchini mixture then lamb.

This salad can be served warm or cold. Rest the cooked lamb, covered, for 10 minutes before slicing to allow the juices to settle; drain away any accumulated juice from the meat platter before slicing the lamb. This helps prevent the burghul from becoming soggy.
Note

Woman's Weekly Food

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Ingredients

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