TABBOULEH WITH MIDDLE EASTERN LAMB CHOPS

Tabbouleh is a fresh and zingy Middle Eastern salad usually made with bulgur wheat, which is a high-carb grain. I substitute broccoli rice for bulgur, and I must say I think this version is better than the original. This salad keeps for two days in the fridge.

SERVES 4 PREPARATION: 10 MIN COOKING: 10 MIN 8 lamb loin chops salt 90ml (6T) olive oil 5ml (1t) ground coriander 5ml (1t) smoked paprika 5ml (1t) cumin seeds 2,5ml (½t) chilli flakes 1 large head of broccoli, broken into florets 10g fresh mint, plus extra for serving 10g fresh basil, plus extra for serving 10g fresh flat-leaf parsley, plus extra for serving 5 scallions 1 garlic clove 30g butter 1 red onion, cut into quarters 5 snacking cucumbers or ½ English cucumber 200g cocktail tomatoes juice of 1 lemon 1 Season the lamb chops with salt. In a small bowl, combine half the olive oil with the spices, then rub the chops with it. 2 Combine the broccoli florets, fresh herbs, scallions and garlic in the bowl of a food processor and pulse until the broccoli resembles rice or couscous. Transfer to a salad bowl and season with salt. 3 Heat a medium frying pan over medium to high heat. Add the butter and the olive oil in which the lamb marinated to the pan, then cook the chops for 2 minutes on each side. Turn each chop onto the fatty side to render the fat and make it crispy. Reduce the heat if the spices start to burn. 4 Meanwhile, roughly chop the red onion, cucumbers and tomatoes and season lightly with salt. Add to the broccoli rice in the salad bowl and drizzle the lemon juice and remaining olive oil over. Toss until well combined. 5 Serve the salad with the lamb chops and extra fresh herbs.