Ingredients

  • 1 pound fresh lamb sausage
  • 1/4 cup parsley (roughly chopped, to serve)
  • lemon wedges (to serve)
  • olive oil (to serve)

TABBOULEH

  • 3 lemons (juice and zest)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup bulgar wheat (cooked according to package instructions)
  • 3 cups flat leaf parsley (chopped)
  • 1/4 cup green onion (chopped)
  • 1/2 cup mint leaves (chopped)
  • 1 pint cherry tomatoes (halved)
  • kosher salt and freshly ground black pepper (to taste)

HUMMUS

  • 2 cups chickpeas (drained and rinsed)
  • 1 clove garlic (peeled and thinly sliced)
  • 3 tablespoons tahini
  • 1/4 cup lemon juice
  • 3/4 cup olive oil
  • kosher salt and freshly ground black pepper (to taste)

Directions

  • For the Lamb Sausages: preheat grill to medium heat. Pierce the sausages several times with a pin. Place on the grill and cook until browned and cooked through, about 10-12 minutes or until a thermometer registers 160ºF. Remove from the grill and tent with foil to keep warm. Slice sausages into 3-inch pieces on bias.
  • For the Tabbouleh: in a small bowl add the lemon juice and olive oil and whisk to combine. Season with salt and pepper.
  • In a large bowl add the parsley, green onions, and mint. Add the cooked bulgar wheat then pour the dressing over the salad and toss to combine. Add the cherry tomatoes and fold to incorporate. Season with salt and pepper.
  • For the Hummus: in the bowl of a food processor, add the chickpeas, garlic, tahini and lemon juice. Season with salt and puree until almost smooth. While the machine is running, slowly stream in the olive oil and puree the hummus until smooth. Season with additional salt if necessary and refrigerate a few hours or overnight.
  • To Serve: spoon hummus onto the bottom of a plate or platter. Top with the sausages and tabbouleh and garnish with parsley, lemon wedges and a drizzle of olive oil.
  • Tip: allow the hummus and tabbouleh to sit covered in the refrigerator for at least a couple of hours for better flavor!

 

Comment