1. Place bulgur in a saucepan and cover with plenty of water. Bring to the boil and simmer for 15 minutes, or until tender but still firm. Drain and rinse.

2. Dice capsicum and cucumber. Halve cherry tomatoes and chop parsley.

3. Drain beans. Place in a jug suitable for blending along with drained roasted peppers, juice from 1/2 lemon, 2 tbsp olive oil, 1 tsp cumin and 1/2 tsp paprika. Blend to a smooth consistency using a stick mixer, season to taste with salt and pepper.

4. Brush koftas with oil and cook in a griddle or frypan over medium heat, (turning occasionally) for 10 minutes, or until cooked through (see notes).

5. Combine 2 tbsp olive oil and 2 tbsp vinegar in a large serving bowl. Toss in drained bulgur, mesclun leaves and prepared vegetables. Season to taste with salt and pepper.

6. Serve lamb koftas with bulgur salad and smoky white bean dip.

Notes:
Cook koftas in the oven on a tray at 220ºC if preferred. Also works perfectly on the barbecue.

This bean dip recipe also works well-using chickpeas.

Gluten friendly option - bulgur is replaced with quinoa.

No lamb option - replacement is beef koftas.

Bulgur 1 packet (200g)
Green capsicum 1
Continental cucumber 1/2
Cherry tomatoes 1 punnet
Parsley 1/3 bunch
Cannellini beans 400g
roasted peppers 1/2 jar
Lemon 1/2
Lamb koftas 6-pack
Mesclun leaves 1/3 bag

From your pantry:
olive + oil (for cooking), salt, pepper, vinegar (red or white wine), ground cumin, smoked paprika