Name: Sumac Lamb Salad with Spinach and Cabbage
Prep time: 20 min
Cook time: 25 min
Total time: 50 min
Ingredients: 500 g lamb; 1 tsp sumac; 1 tsp salt; 1/2 tsp black pepper; 200 g arugula; 150 g spinach; 150 g green cabbage; 100 g fresh cilantro; 100 g plain yogurt; 2 tbsp olive oil; 1 tbsp lemon juice; 50 g walnuts or almonds (optional); 1 small red onion (optional)

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Sumac Lamb Salad with Spinach and Cabbage

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Dive into a vibrant bowl of freshness with our Sumac Lamb Salad! This delightful dish features a colorful medley of arugula, spinach, and cabbage, all topped with tender, spiced lamb. The sumac dressing adds a distinct tang, while a sprinkle of fresh cilantro and a side of creamy yogurt elevate each bite. Feel free to personalize this salad by adding your favorite nuts or seeds for an extra crunch!

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Prep Time 20

Cook Time 25

Total Time 50

Servings: 4

Course: Postpartum Food

Cuisine: Middle Eastern

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g lamb
1 tsp sumac
1 tsp salt
1/2 tsp black pepper
200 g arugula
150 g spinach
150 g green cabbage
100 g fresh cilantro
100 g plain yogurt
2 tbsp olive oil
1 tbsp lemon juice
50 g walnuts or almonds optional
1 small red onion optional

Equipment

Flatbread pan (e.g., tawa or cast iron skillet)
Heatproof mixing bowl
Chef's knife
Salad serving bowl
Cheese grater

Method

In a mixing bowl, combine the ground lamb, sumac, salt, and black pepper. Mix well.
Heat a skillet over medium heat. Add the seasoned lamb and cook, breaking it apart, for about 10-12 minutes or until browned and fully cooked.
While the lamb is cooking, in a large salad serving bowl, combine arugula, spinach, and cabbage. Toss to mix.
Once the lamb is cooked, let it rest for about 5 minutes before adding it to the salad.
Drizzle olive oil and lemon juice over the salad. Toss everything gently to coat with the dressing.
Sprinkle chopped cilantro over the top, followed by the yogurt serving on the side.
Optional: Add chopped walnuts or sliced red onion for added texture before serving.

Nutrition

Calories: 320kcalCarbohydrates: 12gProtein: 24gFat: 20gSodium: 760mgPotassium: 450mgFiber: 4gSugar: 2gVitamin A: 2500IUVitamin C: 40mgCalcium: 150mgIron: 3mg

Notes

Don't hesitate to swap out the lamb for chicken or a plant-based protein if you prefer!
You can also add a variety of roasted vegetables in the salad for extra flavor.
This dish stores well in the fridge for up to two days; just keep the dressing separate until you're ready to enjoy the leftovers to retain the crunch of the greens.
Happy cooking!

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Sumac Lamb Salad with Spinach and Cabbage