Moroccan Lamb Salad Recipe

Moroccan Lamb Salad Recipe. Image credit: Unsplash

Get more from your meat: use lamb leftovers for a Moroccan-inspired salad

We love this moroccan salad and this recipe is the perfect way to use leftover lamb… if you’ve ever heard of such a thing.

Moroccan Lamb Salad Recipe

Moroccan Lamb Salad Recipe. Image credit: Unsplash

We could all be a bit better when it comes to using leftovers. While we’re probably not as bad as the Brits, who throw away food by the bucket load each year, we can always do more to stretch our meat… and our budget.

In these tough economic times, cooking frugally, but deliciously, is important. A cracking way to make sure you get the most bang for your buck is to roast (or braai) a big chunk of meat and making “tumble down” meals to stretch that cut even further.

Take this Moroccan inspired salad as a case in point. It’s light, refreshing and absolutely delicious. Even if you’re a full-on carnivore, this will give you your meat kick all while adding great textures and a good dose of veggies. It takes almost no-time to prepare and if you’ve put the love into your meat over the weekend, you’ll get plenty love out of it during the week.

Moroccan-Inspired Salad Recipe

5 from 1 vote
Recipe by James Olivier Course: Sides, Lunch, DinnerCuisine: MoroccanDifficulty: Easy
Prep time

15

minutes
Cooking time

5

minutes
Total time

20

minutes

This recipe makes a big enough salad to feed two very hungry people, but you can stretch if further by serving it with flat breads, pitas or adding in some couscous.

Ingredients

  • 200 g 200 of leftover lamb (any cut will do)

  • 1 teaspoon 1 of cumin

  • Cos lettuce and Kale / chard / spinach to your liking

  • Two tomatoes – sliced

  • 50 g 50 of crumbled feta

  • 1 can 1 of chickpeas

  • 1 red onion, finely sliced

  • 1 sliced red pepper

  • Half a cup of sesame seeds

  • a handful of radish, finely sliced

  • Bunch of fresh coriander, chopped

  • 1 glove of garlic, grated (optional)

  • a handful of pumpkin, sliced

  • Dressing
  • Half a cucumber, cored and grated.

  • 1 Cup 1 Yoghurt – double cream or Greek works best, but you can opt for fat free, too

  • Juice of half a lemon

Method

  • For the dressing
  • Start off by prepping a basic salad. Add as many or as few green leaves as you wish. In a big salad bowl, mix together the chopped lettuce, chard, tomatoes, feta, onion and radish. If you’re stretching this one, add in your prepared couscous at this point. Keep the red pepper for later.
  • If you have some harissa paste – or if you like your food with a bit of kick – coat the lamb in some paste a few hours before frying it off. If not, just proceed without.
  • When the basic salad is done, it’s time to fry off a few ingredients.  On a medium heat pan over the stove, toss the chickpeas with some cumin and olive oil and toast. Cut the left over lamb into small strips and add it to the pan. If you are using the grated garlic, add it now. Keep the heat medium to avoid burning the garlic.  Add in the red pepper and stir fry for about five minutes. Toss in the sesame seeds and set aside to cool while you make the dressing.
  • For the dressing, mix the ingredients together in a bowl. You can add in a good glug of olive oil for extra flavour, but it’s not necessary. Add salt and pepper to taste.
  • Toss the lamb, chickpeas, pepper and sesame seeds into the salad and serve with the dressing on the side.
  • Serve as is or with flat breads / pitas.
  • The beauty of this salad is you can add in or take out as you see fit. Don’t like chickpeas? Fine, replace it with some carrots, cut into match sticks or whatever other veggies you like. Butternut will work a treat as will some chopped up avo.

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.