Well, in lettuces at least!
And chives, mint and parsley. Not quite enough on their own for a feast, but I did manage to adapt a recipe from Nigella’s ‘Forever Summer’ book to make a meal out of them.
The recipe is for bulgar wheat salad with pink-seared lamb, which Nigella describes as ‘loosely based on tabbouleh’. First boil and drain the bulgar wheat before dressing with olive oil, lime juice and seasoning. Then mix in your coarsely chopped ‘greens’. Nigella uses coriander, mint, spring onions, chilli and diced courgette; I substituted parsley for coriander, chives for spring onions, omitted chilli but added lettuce. Then fry the lamb (loins are a good cut for this) and slice before arranging on top of the rest of the salad. A rather delicious light summer dish.
