Prep: 30 mins || Cook: 10 mins || Serves: 4
INGREDIENTS
175g (1 cup) fine grit burghul
235g (1 1/2 cups) frozen broad beans
1 small lemon, rind finely grated, juiced
1 tbsp white balsamic vinegar
1 1/2 tbsp extra virgin olive oil
1/2 red onion, finely chopped
2 (about 250g each) lamb backstraps
1 tsp 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 tbsp toasted pine nuts
Baby herbs, to serve
METHOD
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.