Griddle with parsley salad

1.

Bring the broth to the boil, stir in the bulgur, remove from the stove marry and let it swell for about 15 minutes. Let cool down. In the meantime, pluck the parsley leaves from the stems, wash and pat dry. Finely chop half of it and set aside, covered. Peel, halve and thinly slice the red onion. Wash, clean and halve tomatoes. Season the vinegar with salt and pepper. Gradually stir in the olive oil. Mix the bulgur, remaining parsley leaves (except for 3 for garnish), onion slices and tomatoes with the vinaigrette and leave to marinate. Soak the rolls in lukewarm water. Peel onion and chop finely. Heat 1 tablespoon of oil in a pan and sauté the onion. Take out and let cool down. Squeeze out the rolls well and knead with the mince, onion, egg and chopped parsley. Season with salt and pepper. Shape 8 long meatballs and stick them on wooden skewers. Turkey medallions with a slice of bacon eachWrap and season with salt and pepper. Season the lamb with salt and pepper and place 3 parsley leaves on top. Heat the grill pan and brush with 1 tablespoon of oil. Fry the turkey medallions over high heat. Fry both sides over a medium heat for about 4 minutes and keep warm. Then fry the lamb all around for about 8 minutes. Remove, wrap in aluminum foil and let rest. Brush the pan with 1 tablespoon of oil and cook the meat skewers all around for about 10 minutes. Cut the lamb into slices. Arrange parsley salad and meat on plates and garnish with parsley leaves