Tabouleh Salad

It's been difficult to find things I can eat after my surgery, but it hasn't been too too bad, since I don;t necessarily CRAVE anything. Except the other day, I had a craving for Tabouleh salad, and I FINALLY made it this morning. It is DELICIOUS, and I cant wait to eat it for lunch...

Recipe
3 Tomatoes diced
1 Cup chopped green onion
3 Cup chopped parsley flat leaf
1 Cup yellow / red onion chopped
3 leaves fresh mint
1/4 Cup dry bulgar wheat
salt pepper to taste
juice of 2-3 limes
1/2 Cup Extra Virgin Olive Oil

• Place the bulgar wheat and covered with hot water and put aside to soak (about 30min)
• In a bowl add lime juice and onions, and set aside
• In a seperate bowl finely chop all other inredients and olive oil
• Combine the chopped ingredients with the lime juice and onions
• Drain the bulgar wheat and combine with all the ingredients
• Let stand or refridgerate for 5 minutes to allow the wheat to absorb the juices.
• Serve with Lettuce (I like to make wraps), or over salad and enjoy.
  

** I like to wash out the seeds from the tomatoes, so I don't get TOO much liquid in the salad.

Lamb Cutlets with Lemongrass and Ginger

Ingredients

12 lamb cutlets
2 garlic cloves, chopped
2 lemon grass stems, peeled and sliced into fine rounds
3cm root ginger, peeled and finely chopped
1 tsp sea salt
3 tbsp coriander leaves, chopped
3 tbsp mint, chopped
4 tbsp extra-virgin olive oil, plus extra for dressing
lemon wedges

Directions

1. Remove the cutlets from the fridge 1 hour before cooking.
2. To make the marinade, pound the garlic, lemon grass, ginger and sea salt into a rough paste in a medium-sized pestle and mortar. Add the herbs and pound for a further minute, then stir in the extra-virgin olive oil and mix together well.
3. Mix the chops with the marinade and leave for at least 1 hour to infuse. Preheat the barbecue and make sure the grill bars are clean. Put the cutlets on the hottest part. Cook for about 2 minutes on each side for medium rare. Put on a plate and cover with foil. Let them rest in a warm place, lightly covered with foil, for 10 minutes.
4. Once serving... Give them a good ground of fresh pepper, place a lemon wedge on each plate and serve immediately.