Chargrilled lamb rump on a tabbouleh-filled tuile

Pre-heat oven to 180ºC.

Season the lamb rumps with salt and freshly ground pepper.

Seal the lamb rumps in a hot heavy based pan.

Place in a roasting dish.

Place the lamb in the preheated oven and roast until medium rare (approximately 15 minutes).

Once cooked, rest in a warm place for 6-8 minutes.

Place the cracked wheat in a microwavable bowl and just cover with boiling water.

Set aside until all the water has been absorbed.

Meanwhile place the garlic, olive oil, mint leaves, parsley, lemon zest and juice and spring onions in a bowl.

Season generously with sea salt and freshly ground black pepper and mix well.

Once the cracked wheat has absorbed all the water use a fork to break it up and carefully add the chopped tomatoes and oil mixture.

Check the seasoning and adjust if required.

Place the cheeses and flour into a food processor and process until the mixture resembles fine breadcrumbs.

Place a round pastry cutter, approximately 5cm, on a baking paper covered oven tray and fill with 1½ tsp of the cheese mixture. Carefully remove the cutter and repeat with the remaining mixture allowing 8-10 rounds per tray.

Bake the rounds in a moderate oven (160°C) for about 5 minutes or until they are lightly browned.

Slide a metal spatula underneath each of the tuile and lift into a small ramekin dish, pressing it into the dish as you do so. The ramekin needs to be small enough for the tuile to cover the sides producing a basket shape when pressed.

Leave to cool and become firm.

Blend all the ingredients in a food processor until the mixture resembles a coarse paste. Note: This makes approximately 1 litre which can be stored in the fridge for a good length of time.

Fill each tuile with tabbouli. Place a slice of lamb on top of the tabbouli. Top with half a teaspoon of pesto.