spiced lamb & tabbouleh

One of our favourite weekly dishes.Spice mix mashed in pestle and mortar, (tsp Cumin seeds, Thyme, a few cloves of garlic, sprig rosemary, 3 dried chilli' and a tsp of peppercorns) Mix with olive oil and dress lamb chops and marinate in the fridge for a few hours.

Tabbouleh. Cook a pack of Cous Cous or Bulgar Wheat. Set aside to cool. Chop up large bunch of garden parsley, small handful garden mint. Chop 3 tommies and 3 spring onions. Pan fry a table spoon of pine nuts. Mix all ingredients with the Cous Cous and add glug of olive oil and a squeeze of lemon juice. Serve on a bed of lettuce and season to taste. The best part about making this is that a heap of the ingredients are easy to grow. Parsley, Mint, Lemons, Garlic, Chilli, Spring Onions and Tomatoes. All these come from our garden and make a stunning healthy North African classic. Good food is not hard to make, not hard to grow.

STEPS