1. Boil the kettle.
Place bulgur in a saucepan and top with plenty of hot water from the kettle. Simmer for 15 minutes or until tender. Drain and rinse.

2. Thinly slice shallot and combine with 3 tbsp olive oil, juice from 1/2 lemon (see notes) and chopped dill in a small bowl. Season with salt and pepper.

3. Brush koftas with oil and cook in a frypan over medium heat for 10 minutes, turning occasionally until cooked through.

4. Roughly chop cucumber, capsicum and tomatoes.

5. Toss the bulgur with prepared vegetables and dressing (see notes). Adjust seasoning if needed.

6. Serve tabbouleh salad with lamb koftas, hummus and remaining lemon cut into wedges.

Notes:
Add lemon zest to dressing for a more intense flavour.

Keep salad vegetables, bulgur and dressing separate if kids prefer.

No lamb option - replacement is beef koftas.

bulgur 200g
shallot 1
lemon 1
dill 1 packet
lamb koftas 6-pack
continental cucumber 1
yellow capsicum 1
tomatoes 3
hummus 1 tub (200g)

From your pantry:
olive + oil (for cooking), salt, pepper