- 4 lamb chops
- 1 tbsp turmeric
- 1 tbsp cumin seeds
- 1 tsp dried ginger
- 1 tsp paprika
- 1 tbsp coriander seeds
- 1 tsp chilli powder
- salt
- freshly ground black pepper
- 100g/3½oz bulgar wheat, cooked
- bunch of coriander
- bunch of basil
- bunch of mint
- 2 lemons, zest and juice
- 1 roasted skinned red pepper
- 50g/2oz green olives
- 1 tbsp capers
- 100g/3½oz cherry tomatoes, diced
- 50ml/2fl oz olive oil
- In a pestle and mortar, pound all the dry ingredients until they are a coarse powder.
- Rub the lamb chops with the mixture, then grill on a hot griddle pan for three minutes on each side. Reserve a small amount of the powder.
- Skin the pepper and slice it finely. Chop the olives into small pieces and finely chop all the herbs.
- Mix all the ingredients with the bulgar wheat and liberally douse it with lemon juice and olive oil. Season to taste.
- Pile the salad in the middle of the plate then lean the spiced chops against it.
- Dribble some good olive oil around the plate and garnish with a little of the spice mix.