Winter Cauliflower Tabouli With Lamb

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Burghul with cauliflower and herbs is the perfect accompaniment to both lamb or chicken skewers.

The ingredient of Winter Cauliflower Tabouli With Lamb

• 600g lamb backstraps or 4 chicken breast fillets cut into 2 5cm pieces
• 1 2 cup 110g coarse burghul
• 600g about 1 2 cauliflower broken into 1cm florets
• 1 bunch flat leaf parsley leaves picked coarsely chopped
• 1 2 bunch mint leaves picked coarsely chopped
• 4 green onions thinly sliced
• 70g flaked almonds lightly toasted
• seeds from 1 2 pomegranate
• 3 cloves garlic finely chopped
• 3 4 teaspoon ground cumin
• 3 4 teaspoon ground cinnamon
• 2 tablespoons sherry or red wine vinegar
• 3 4 cup 180ml olive oil

The Instruction of winter cauliflower tabouli with lamb

• for dressing whisk all ingredients and a large pinch of sugar together then season to taste with salt and pepper toss lamb or chicken with 1 4 dressing in a bowl then thread on to soaked skewers and refrigerate until ready to cook
• place burghul in a bowl cover with boiling water and stand for 20 minutes then drain well combine drained burghul with cauliflower herbs and onions in a large bowl add remaining dressing and toss well to combine
• heat a heavy based frying pan over medium high heat then cook skewers in batches for 8 minutes turning on all sides until just cooked through add almonds and pomegranate seeds to salad and toss gently serve salad with skewers

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