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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Lynne Harper says
Oh my goodness, Emily this looks incredible. Its also something I would definitely try myself. Thanks for the recipe :)
Emily Leary says
Thanks very much indeed. I hope you enjoy it!
Charli says
This sounds such a perfect lunch. I love cooking up things like this at the start of the week and portioning it out for working lunches!
C x
Emily Leary says
I'm so glad you like it. Yes it's perfect for make-ahead lunches.
Elizabeth says
This sounds absolutely amazing! I'm a big fan of middle eastern flavours, so I'll have to try this recipe soon. Gorgeous idea!
Emily Leary says
Oh me too! In fact I think middle eastern flavours are my favourite, as someone recently spotted how often they crop up on the blog!
Hannah says
Im not a fan of salad, although i do have to say this one looks very good and is something that even i would try
Emily Leary says
Oh yes, it's rather a special kind of salad. I'm glad you like the look of it.
Helen at Casa Costello says
Ooh I love a good lamb salad. Genius idea to pair it up with various grains. I bet the fresh mint lifts it wonderfully.
Emily Leary says
Thank you, lovely! Yes the mint really garnishes it beautifully.
Nikki says
This sounds gorgeous. Lamb is not something I would normally use in a salad so thank you for giving me some new ideas!
Emily Leary says
Thanks you so much I'm so glad you've been inspired. That's what I'm here for! :D
Nina says
This looks delicious! I've never really enjoyed feta on it's own or when there isn't much else with it but I reckon I would really enjoy it in this dish. I love the combination of ingredients and it just looks SO good!
Emily Leary says
Thank you yes my favourite way to enjoy feta is as a sort of seasoning/garnish like this. That way it adds saltiness but doesn't overpower the dish.
Jenni says
This looks so good, I haven’t used quinoa before and I love the colours in this x
Emily Leary says
Thank you! Me too - it's really pretty, isn't it?
Kate - gluten free alchemist says
what a fresh, colourful dish Emily. I don't often use minced lamb, but seeing this makes me think I should use it more often! x
Emily Leary says
Thank you! This is a really easy, tasty way to use it.
Corina Blum says
This is just my kind of recipe! It looks delicious as well as being a really healthy choice too.
Emily Leary says
Thanks so much! Yes it's a healthy choice and so quick to make!