Strawberry Tabbouleh with Lamb Loin au

Gratin

Tabbouleh is a succulent Middle Eastern salad made of bulgur. In the summer, I prefer to toss strawberries into the salad. However, when berry season is over, I make the original recipe and substitute the strawberries for three deseeded and cubed tomatoes. The lamb loin au gratin with feta cheese and almond is a great accompaniment. The salad is also a home run with grilled lamb, spicy sausages, chicken, or pork shoulder— preferably together with the tzatziki on page 18.

Strawberry Tabbouleh with Lamb Loin au  Gratin

4 portions
Meat
½ cup (100 ml) almonds
1 garlic clove, chopped
¾ cup (200 ml) coarsely chopped dill
¼ cup (50 ml) olive oil
3 oz (100 g) goat cheese (chèvre)
sea salt flakes
freshly ground pepper
1–1¼ lbs (500–600 g) lamb loin
butter for frying
Tabbouleh
1 cup (250 ml) bulgur
2 cups (500 ml) vegetable broth
3 chopped shallots
½ cup (100 ml) coarsely chopped pistachios
¾ cup (200 ml) chopped parsley
½ cup (100 ml) chopped mint
3 tbsp freshly squeezed lemon juice
3 tbsp olive oil