- Step 1
Prepare the cracked wheat following packet directions. Drain and transfer to a large bowl. Add the tomato, cucumber, avocado, spring onion, parsley and mint. Gently toss to combine. Season.
- Step 2
Meanwhile, preheat a grill on high. Combine half the oil and Moroccan seasoning in bowl. Add the lamb and turn to coat. Heat a large non-stick frying pan over medium-high heat. Spray the pan with oil. Cook the lamb for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 3 minutes to rest. Thinly slice the lamb.
- Step 3
Brush one side of a piece of bread with a little remaining oil. Cook under the grill for 1 minute or until lightly toasted. Spread with one-quarter of the hommus. Top with one-quarter of the tabouli and one-quarter of the lamb. Repeat with the remaining oil, bread, hommus, tabouli and lamb.
To serve these as canapés, slice into wedges and serve on a platter for guests to nibble on.