Lamb burger with tabbouleh salad

Serves - 2

We are adding probiotic kimichi and prebiotic artichoke hearts to this salad. You can also add sauerkraut or any other fermented vegetables. Apple cider vinegar is also probiotic, and yoghurt as well.

We are also using cauliflower instead of bulgar wheat making this grain free.

Nutrition per serving

Fat: 33 g

Carbs: 37 g / Fibre: 10 g (Net Carbs: 27 g)

Protein: 72 g

Ingredients

• 400 g minced lamb

• 2 t Ras el hanout

• 2 cloves garlic

• 1 egg

• 1 t coconut oil

• 1/2 cauliflower

• 1 t cumin

• 1 T coconut oil

• 10 g parsley

• 1 T olive oil

• 1 lemon juice & zest

• 1 onion

• 60 g salad leaves (pea shoots)

• 1/2 cucumber

• 10 cherry tomatoes

• 30 g kimchi

• 30 g artichoke hearts

• 1 T apple cider vinegar

• 2 T extra virgin olive oil

• 20 g mint leaves

• 6 T bio yoghurt

• 1 celery stalk

• 1 t cumin

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Method

1. Preheat the oven to 180ºC / 350 F.

2. Break cauliflower into florets and blend in a food processor till it resembles rice.

3. Spread out onto a large baking tray.

4. Mix in spices, drizzle with coconut oil and roast for 40 mins, and stir part way through cooking.

5. In a bowl mix minced lamb with crushed garlic, spices and egg.

6. Heat a pan with coconut oil.

7. Form mix into burger shapes and grill on the pan.

8. Finely chop parsley, onion and grate lemon zest.

9. Once cauliflower is cooked, add olive oil and lemon juice, parsley, onion and lemon zest.

10. Turn the burgers once brown on one side.

11. Wash salad leaves, tomato, cucumber and chop and add to bowls.

12. Add kimchi, artichokes and drizzle with dressing.

13. Finely chop mint leaves, celery stalk and mix with yoghurt and cumin.

14. Serve burgers on top of salad with a dollop of mint yoghurt.