Grilled lamb, orange and mint bulgur salad and flatbread

Babiche Martens

flat bread

3 cloves	Garlic, sliced finely
450 g	Strong flour
1 Tbsp	Fresh ginger, grated
1	Lemon, juice and zest of
7 g	Active dried yeast
½ tsp	Caster sugar
½ tsp	Caster sugar
1 tsp	Salt
2 Tbsp	Extra virgin olive oil
1 cup	Water, warm

lamb

3 cloves	Garlic, sliced finely
500 g	Lamb fillets (Main)
1	Lemon
1 Tbsp	Fresh ginger, grated
1 Tbsp	Olive oil, plus extra for grilling
2 tsp	Chillies, finely chopped
2 tsp	Salt
2 tsp	Brown sugar

bulgur salad

100 g	Bulghur wheat, (cracked wheat)
1	Small red onion, finely diced
¼ cup	Mint leaves, sliced, plus extra to serve
½ cup	Cucumbers, seeds removed and finely diced
¼ cup	Extra virgin olive oil
1	Orange, segmented and diced
1	Salt and freshly ground black pepper
1 to serve	Tahini, yoghurt

Directions

1. To make the flatbread, sift the flour into a bowl. Add the yeast, sugar, salt and olive oil with the warm water. Stir, then mix together with your hands.
2. Tip on to a floured surface and knead for five minutes or until smooth and elastic.
3. Preheat the oven to 200C. Divide the dough into four and roll out to 30cm long ovals. Place on an oiled baking tray and bake for five minutes. Turn over and repeat. Set aside, warming on a grill plate just before serving.
4. To prepare the lamb, marinate the lamb in the ingredients - this can be done two days in advance or two hours - depending on time available and how strong you wish the flavours to be.
5. Heat the grill or barbecue and cook the lamb for about five minutes on each side depending on the thickness. Let rest for five minutes.
6. For the salad, put the bulgur into a large bowl and cover with cold water. Leave for 30 minutes or until the water has been absorbed.
7. Pour into a sieve and press down to extract any excess water. Tip the bulgur back into the empty bowl and add the remaining ingredients. Mix well.
8. Cut the lamb into bite-sized pieces and serve on the flatbreads with the salad, tahini and yoghurt to serve.