Spiced Scotch Lamb Houmous Bowls with Tabbouleh

If you're looking to prep something a bit more exciting that another sandwich for lunch, why not get adventurous with this Scotch Lamb houmous bowl?

Nutrition

Energy 565kcal
Fat 28g
Sat Fat 8g
Fibre 13g
Protein 39g

Ingredients

Cooking Method

Method:

1
Heat the oil in a large frying pan over a medium heat. Add the onion and cook for 4-5 minutes until softened.
2
Add the aubergines and fry for 10 minutes until they are starting to caramelise, turn the heat down if they are catching. Meanwhile cook the bulgur wheat according to the packet instructions, then drain and leave to steam for at least 10 minutes while you continue with the rest of the recipe.
3
Add the lamb mince to the aubergines and onions, keeping the pan over a medium heat and fry for 10 minutes or so until the meat is nicely browned, breaking up any large chunks as you go. Meanwhile make the houmous by adding all the ingredients to a hand blender or nutribullet and blitzing until smooth, adding enough of the liquid from the beans as needed (roughly 3-4 tbsps). Add extra lemon and seasoning to taste.
4
Once the lamb is evenly browned, add the spices and fry for a few more minutes before adding the salt and pepper to taste.
5
Once the bulgur wheat has had at least 10 minutes to steam, add it to a large bowl with the rest of the tabbouleh ingredients. Stir well so everything is combined then season to taste.
6
Spoon the lamb into bowls, add a dollop of houmous and a generous spoonful of the tabbouleh. Garnish with crumbled feta, pomegranates and toasted pine nuts if using.

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