Warm Moroccan lamb salad
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This dish will take you on a journey to Morocco. Lamb, pumpkin, coriander, capsicum and chickpeas – Delicious!
Ingredients
Fresh coriander
1 tbs, chopped
Garlic
1 clove(s), crushed
Moroccan seasoning
1 tbs
Olive oil
1½ tbs
Lemon juice
2 tbs
Butternut pumpkin
500 g, cut into 3cm pieces
Lamb fillet (tenderloin), raw
400 g, fat trimmed, (buy 500g)
Ground cumin
1 tsp, lightly toasted
Mixed salad leaves
75 g
Roasted capsicum, not in oil
150 g, thinly sliced
Red onion
½ small, thinly sliced
Canned chickpeas, rinsed and drained
400 g
Fresh coriander
½ cup(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
2
Combine chopped coriander, garlic, 3 teaspoons Moroccan seasoning and 2 teaspoons each of both the oil and juice in a shallow glass or ceramic bowl. Add lamb and toss to coat. Cover and refrigerate for 30 minutes.
3
Meanwhile, place pumpkin on prepared tray. Sprinkle with cumin and lightly spray with oil. Bake for 25–30 minutes or until tender.
4
Preheat a chargrill or barbecue over medium-high heat. Cook lamb, turning, for 8–10 minutes or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes before slicing thinly.
5
Combine salad leaves, capsicum, onion, chickpeas and coriander leaves in a large bowl. Whisk remaining Moroccan seasoning, oil and juice in a small bowl until combined. Add dressing, lamb and pumpkin to salad and toss gently to combine. Serve with lemon wedges.
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