Harissa Spiced Lamb Loin Chops with Bulgur Wheat Salad



Mix harissa paste with yoghurt and marinate loin chops until ready to cook. Make a stock with the bouillon and bring to a gentle simmer. Add 1 part stock to 1 part bulgur wheat and bring to a gentle boil for 10-15 minutes, strain well and reserve in a large bowl. Blanch beans until al dente and refresh in cold water. Lightly toast pine nuts, shred mint leaves and bash seeds from pomegranate shell. Grate zest of lemon into bulgur wheat and add ground cumin, cooked beans, toasted pine nuts, mint and pomegranate seeds. Drizzle with lemon oil and mix well. Cook loin chops in a griddle pan on a high heat until required doneness is achieved and leave to rest for a few minutes. Pile salad into centre of plate and top with loin chops coating with cooking juices. Finish with a sprinkling of mint leaves and a drizzle of lemon oil.

Top tip: Replace ground cumin with 052887 Whole Cumin seeds bashed in a pestle & mortar for fresher taste