Parsley salad à la Tabouleh with lamb chops

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring vegetable stock to the boil, add bulgur, bring to the boil briefly, cover and simmer over a low heat for 15-20 minutes. Drain the bulgur, rinse with cold water, drain and let it cool down. Meanwhile clean and wash spring onions and cut them into fine rings.

2. 2

   Wash, clean and chop the tomatoes. Wash parsley and mint, shake dry and pluck and chop the leaves, except for some parsley for garnishing. Mix lemon juice, salt and pepper.

3. 3

   Add olive oil. Mix bulgur, spring onions, tomatoes, parsley and mint with the vinaigrette. Leave to steep for about 15 minutes. Wash the rosemary and thyme, shake dry and pluck the leaves from the stalks.

4. 4

   Peel and chop the garlic. Peel parsley roots and cut into thin slices. Heat the oil in a frying pan and fry the parsley roots until crispy, turning them over. Drain. Wash the lamb chops, dab dry and fry in hot oil for 3-4 minutes, turning.

5. 5

   Add garlic, rosemary and thyme, season with salt and pepper. Continue frying for 1-2 minutes. Season parsley salad with salt and pepper. Serve with the lamb chops. Sprinkle with parsley root slices.

6. 6

   Serve garnished with lemon and parsley. Flatbread tastes good with it.

Nutrition Facts

KCAL
550 kcal

CARBS
29 g

FATS
39 g

PROTEINS
17 g