Sea salt flakes
Freshly ground pepper
1¼–1¾ cup (300–400 ml) cut strawberries
1. Begin with the tabbouleh: Boil the bulgur, covered, in the broth for about 10 minutes. Let the bulgur cool.
2. Combine bulgur, shallots, nuts, herbs, lemon juice, and olive oil. Add salt and pepper to taste.
3. Fold the strawberries into the salad just before serving.
4. The meat: Mix together almond, garlic, dill, and olive oil. Crumble in the cheese, add salt, and pepper to taste.
5. Preheat the oven to 425˚F (225˚C). Trim the loin free of sinews and fat.
Brown on all sides in butter. Add salt and pepper to taste. Place the meat on a baking sheet lined with parchment paper. Stick a meat thermometer into the meat’s thickest part.
6. Spread the topping over the meat. Roast in the middle of the oven until the thermometer shows 135˚F (57˚C) for pink meat. Remove from the oven and let it rest under aluminum foil for about 10 minutes. Slice the meat just before serving.