2 lamb loin (approx. 300g / 12oz each – or use 3, as in intro)
100 grams fresh coriander (weight of leaves, without stalks, approx. 50g / 2oz)
100 grams fresh mint (weight of leaves, without stalks, approx. 40g / 1½oz)
6 – 8 spring onions
1 green chilli
1 medium courgette
juice of 4 limes
8 tablespoons olive oil
Following the packet instructions, cover the bulgar wheat with water and leave to steep as directed.
Either on a griddle or in a frying pan, sear the lamb over high heat, and then turn down and let cook for about 10 minutes, by which time the meat should still be a soft, velvet pink within. When cooked, set aside until the salad is ready; you want the lamb warm rather than hot, in any case.
Now back to the salad. Chop the coriander and mint. If you promise not to leave it on for long, you can use the processor. Avoid reducing the herbs to wet mush: it’s better to have the leaves left relatively large. Finely slice the spring onions and deseed the chilli and chop it very finely, too. Take half the courgette and peel it and dice it into very small pieces.
Drain the bulgar wheat in a sieve when it tastes tender and push and squeeze as much water out as possible. Pour over the juice of 4 limes and all the olive oil. Add salt and pepper and toss well, either with your hands or a couple of forks. Reserve a small handful of the chopped coriander and mint and throw the remainder of the chopped herbs, chilli, spring onions andcourgette into the dressed bulgar wheat and mix deftly.
Taste to see if you need more lime juice (or indeed anything else). Arrange on the biggest dish you can find and then thinly slice the lamb and place it on top, in the centre. Get the vegetable peeler and shave thin slices from the remaining courgette and scatter these, along with the handful of reserved herbs, on top.