Photo of Warm Moroccan lamb salad by WW

Warm Moroccan lamb salad

5 - 8
PersonalPoints™ per serving
Total Time
50 min
20 min
30 min
This dish will take you on a journey to Morocco. Lamb, pumpkin, coriander, capsicum and chickpeas – Delicious!


Fresh coriander

1 tbs, chopped


1 clove(s), crushed

Moroccan seasoning

1 tbs

Olive oil

1½ tbs

Lemon juice

2 tbs

Butternut pumpkin

500 g, cut into 3cm pieces

Lean lamb fillet

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)


  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.