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Photo of Moroccan lamb and chargrilled vegetable salad by WW

Moroccan lamb and chargrilled vegetable salad

Total Time
25 min
15 min
10 min
This easy, speedy meal is spectacular for a summer dinner party.



400 g, Kent, cut into thin wedges

Red capsicum

1 large, coarsely chopped


1 large, cut into 3cm pieces

Red onion

1 large, cut into thin wedges

Olive oil

1 tbs

Lamb leg steak, raw

400 g, (Buy 4 x 125g steaks) fat trimmed

Moroccan seasoning

2 tsp

Canned chickpeas, rinsed and drained

1 400g can, (1 x 400g can)

Fresh coriander

½ cup(s), leaves

Fresh mint

½ cup(s), leaves

Lemon juice

1 tbs

Pine nuts

2 tbs, toasted

Soft goat's cheese

50 g, crumbled

Oil spray

1 x 3 second spray(s)


  1. Heat a chargrill or barbecue on medium-high. Place the pumpkin, capsicum, eggplant and onion in a large bowl. Add the oil and toss to coat. Chargrill, turning occasionally, for 6-8 minutes or until golden and tender.
  2. Meanwhile, lightly spray the lamb with oil and sprinkle with the Moroccan seasoning. Chargrill the lamb for 3-4 minutes each side for medium or until cooked to your liking.
  3. Place the vegetables in a large bowl. Add the chickpeas, coriander, mint and lemon juice and gently toss to combine. Sprinkle with the pine nuts and cheese and serve with the lamb.


SERVING SUGGESTION: Watercress and baby rocket leaves.