How do you fancy a deliciously aromatic warm lamb salad with tricolour quinoa and bulgur wheat, mint and mixed peppers, all topped with crumbled feta and a cool tzatziki dressing? I promise, it's as good as it looks!
The lamb in this recipe makes it filling, gorgeous and affordable. And it's all given an extra-delicious kick with ras el hanout - an aromatic blend of curry spices and rose petals, commonly used in North Africa but easily available in your local supermarket.
This whole delicious dish can be prepared and ready for the whole family to enjoy in just half an hour, so it's perfect as a midweek dinner. It's also great to take to work with you in your lunchbox!
Lamb is such a versatile ingredient. I went for minced lamb as it's especially affordable, but you could whatever cut of lamb you fancy - just dice and go!
Whatever cut of lamb you use, with this recipe you know you're going to end with a beautiful meal, full of protein, veg and whole grains. It's quick, delicious, different, and wonderfully healthy as part of a balanced diet.
Here's how to make it.
Ingredients
For the salad
- 110 g (3.88 oz) bulgur wheat
- 110 g (3.88 oz) tricolour quinoa
- 1 tbsp olive oil
- 1 yellow pepper deseeded and diced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 500 g (1.1 lb) lamb mince (ground lamb)
- 1.5 tbsp (1.5) ras el hanout
- 10 g (0.35 oz) mint destalked and torn
- 20 g (0.71 oz) parsley destalked and torn
- 40 g (1.41 oz) Greek feta cheese crumbled
- 1 pinch salt and black pepper
For the tzatziki dressing
- 125 g (4.41 oz) fat-free Greek yogurt
- 5 g (0.18 oz) mint leaves destalked and finely chopped
- 1 small clove (1) garlic minced
- 1/2 tbsp (0.5 tbsp) lemon juice
- 140 g (4.94 oz) cucumber peeled, deseeded and grated
- 1 pinch freshly ground black pepper to taste
Equipment
Instructions
Put the bulgur wheat in a heatproof bowl, cover with boiling water and leave for 30 minutes to cook while you prepare everything else.
Rinse the quinoa, then tip into a pan, cover with cold water, bring to the boil and simmer for 20 minutes.
To make the tzatziki, put the yogurt, chopped mint, minced garlic and lemon juice in a bowl.
Add the grated cucumber and a pinch of pepper.
Mix well and set aside.
Heat 1/2 tbsp olive oil in a frying pan over a high heat and add the peppers, salt to taste and fry for 5 minutes.
Don't stir too much, you're looking for a bit of char. Tip on to a plate and set aside.
Heat 1/2 tbsp olive oil to the frying pan and add the lamb.
Break apart a little over a high heat, then add the ras el hanout.
Cook until browned - about 15 minutes.
Turn off the heat and add the cooked and drained bulgur wheat, quinoa, peppers mint, and most of the parsley to the pan.
Mix through.
Dish into four bowls, top with the tzatziki dressing, feta and a scattering of parsley.
Enjoy your warm lamb salad!
What might you like to add to the recipe? Do you have any favourite salad dressings?
Print this warm lamb salad recipe
Warm Lamb Salad Recipe
Ingredients
For the salad
- 110 g (3.88 oz) bulgur wheat
- 110 g (3.88 oz) tricolour quinoa
- 1 tbsp olive oil
- 1 yellow pepper deseeded and diced
- 1 red bell pepper deseeded and diced
- 1 green bell pepper deseeded and diced
- 500 g (1.1 lb) lamb mince (ground lamb)
- 1.5 tbsp (1.5) ras el hanout
- 10 g (0.35 oz) mint destalked and torn
- 20 g (0.71 oz) parsley destalked and torn
- 40 g (1.41 oz) Greek feta cheese crumbled
- 1 pinch salt and black pepper
For the tzatziki dressing
- 125 g (4.41 oz) fat-free Greek yogurt
- 5 g (0.18 oz) mint leaves destalked and finely chopped
- 1 small clove (1) garlic minced
- 1/2 tbsp (0.5 tbsp) lemon juice
- 140 g (4.94 oz) cucumber peeled, deseeded and grated
- 1 pinch freshly ground black pepper to taste
Instructions
- Put the bulgur wheat in a heatproof bowl, cover with boiling water and leave for 30 minutes to cook while you prepare everything else.
- Rinse the quinoa, then tip into a pan, cover with cold water, bring to the boil and simmer for 20 minutes.
- To make the tzatziki, put the yogurt, chopped mint, minced garlic, lemon juice and cucumber in a bowl with a pinch of pepper. Mix well and set aside.
- Heat 1/2 tbsp olive oil in a frying pan over a high heat and add the peppers, salt to taste and fry for 5 minutes. Don't stir too much, you're looking for a bit of char. Tip on to a plate and set aside.
- Heat 1/2 tbsp olive oil to the frying pan and add the lamb. Break apart a little over a high heat, then add the ras el hanout. Cook until browned - about 15 minutes.
- Turn off the heat and add the cooked and drained bulgur wheat, quinoa, peppers mint, and most of the parsley to the pan. Mix through.
- Dish into four bowls, top with the tzatziki dressing, feta and a scattering of parsley.
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Raza says
that great
Midge @ Peachicks' Bakery says
YUM! what beautiful colours from the quinoa & peppers too! And such a perfect midweek dinner too - I know 3 hungry Peachicks that would LOVE this after school & gymnastics!
Emily Leary says
Thank you! This meal went down really well with the family, they loved it. Let me know if you try it and what the Peachicks think!
Beth Owen says
Ah! This looks super tasty! Something we would love.
Emily Leary says
Thank you! Let me know if you try it.
Nayna Kanabar says
I love quinoa salad and the fact that is such a healthy gain to eat. Your dish looks really colourful.
Emily Leary says
Yes I love it too! Thank you :)
Charli Bruce says
This looks absolutely incredible, I love the sound of the warm grain salad... Beautiful!
Emily Leary says
Thank you so much. I'm so glad you like it.
Dannii says
This looks like a really hearty and warming salad. I am loving discovering new ways to use lamb.
Emily Leary says
Thank you - yes, it's a brilliant comfort dish!