Yoghurt spiced lamb with Broccoli and vegetable tabouli

Yoghurt Spiced Lamb ingredients:

2 tsp whole cumin seeds
2 tsp whole coriander seeds
½ tsp cinnamon
Good pinch ground chilli
1 clove garlic
200ml thick natural yoghurt
12 lamb loin chops or cutlets about 100gm each
Zest of ½ orange and ½ lemon
30ml olive oil

Broccoli and vegetable tabouli ingredients:

1 head of broccoli, shaved so it resembled the size of grains of rice
1½ cups burghal (cracked wheat), covered with boiling water and set aside
¼ cup almond flakes toasted
1 spanish onion, finely diced
1 lebanese cucumber, seeds removed and finely diced
3 shallots, finely sliced
2 tomatoes, deseeded and diced
½ bunch curly leaf parsley, finely chopped
3 tbsp olive oil
2 tbsp lemon juice
Salt and pepper
3 tbsp olive oil extra
½ cauliflower, finely shredded

Instructions

1. Dry roast spices over a moderate temperature until aromatic. Grind in a mortar and pestle along with cinnamon, chilli, garlic, lemon and orange zest, and combine with the yoghurt. Mix with the lamb chops and allow to marinate for 20 minutes.
2. Combine bourghal and shaved broccoli in a large bowl, cover with boiling water and cover with a towel. Set aside until all of the water has absorbed and the bourghal has softened. Drain and flake with a fork.
3. Place the burghal mixture into a large bowl, add in toasted almonds, diced onion, cucumber, shallots, parsley and tomato. Add olive oil and lemon juice. Season with salt and pepper. Taste and adjust seasoning.
4. Heat olive oil a large heavy based frypan over moderate temperature, add in cauliflower and leave for 2 minutes to colour before stirring (the trick is to get the cauliflower to brown while still staying a little crunchy or aldente). When the cauliflower is done, combine with burghal salad.