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Moroccan Lamb Salad

Moroccan Lamb Salad

with Bulghur Wheat

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Bursting with flavour, this filling but surprisingly low calorie dish mixes classic middle eastern ingredients with traditional spices. Strips of fragrant cumin coated lamb and charred onions are served on top of a classic tabbouleh salad made from bulgar wheat, chopped parsley and cooling cucumber. Rounding off this aromatic dish is a drizzle of chilli sauce - who said salads aren’t filling!

Tags:Calorie Smart
Allergens:Cereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ pot(s)

Cumin Seeds

1 unit(s)

Red Onion

100 grams

Bulgur Wheat

(ContainsCereals containing Gluten)

½ unit(s)


1 bunch(es)

Flat Leaf Parsley

½ pot(s)

Fresh Chilli Jam

240 grams

Lamb Strips

Not included in your delivery

200 milliliter(s)

Water for the Bulgur

1 tbsp

Boiling Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1619 kJ
Energy (kcal)387 kcal
Fat8.0 g
of which saturates2.0 g
Carbohydrate46 g
of which sugars9.0 g
Protein32 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Halve, peel and chop each onion half into 4 wedges. Pop the onion wedges on a lined baking tray, drizzle with a little oil and season with salt and pepper. Place on the top shelf of your oven and bake until softened and charred, 15-20 mins.


Meanwhile, pour the water (see ingredients for amount) into a saucepan and bring to the boil. Stir in the bulgur, bring back to the boil, pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.


Trim the cucumber then halve lengthways, scoop out the seeds with a spoon and thinly slice widthways. Roughly chop the parsley (stalks and all). Add the fresh chilli jam and water (see ingredients for amount) to a small bowl and mix to combine. This is your sauce.


When the onion and bulgur wheat have 5 mins left, heat a splash of oil in a large frying pan on medium-high heat. Once hot, add the lamb strips and fry for 4-5 mins, reduce the heat slightly then add the cumin seeds along with a pinch of salt and pepper. Stir-fry for 1 minute more.


Once the bulgur wheat is ready, remove the lid and fluff up with a fork. Fold through the cucumber, parsley (keep a pinch for garnish) and season to taste with salt and pepper. Share between your plates and top with the roasted onion wedges.


Finally, pop the cumin coated lamb strips on top of the tabbouleh, drizzle some chilli sauce on top and finish with a pinch of the reserved parsley. Enjoy!