Name: Tahini Lemon Lamb Pita Big Salad Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 40 min
Ingredients: 500 g lamb shoulder, diced; 4 pita bread; 200 g cherry tomatoes, halved; 150 g broccoli florets; 1 small red onion, thinly sliced; 50 g fresh parsley, chopped (plus extra for garnish); 1 lime, cut into wedges; 100 g tahini; 1 lemon, juiced; 50 ml olive oil; 1 garlic clove, minced; (optional) Feta cheese crumbles (optional); (optional) Sliced cucumbers (optional)

Jump to Recipe Print Recipe

Tahini Lemon Lamb Pita Big Salad Bowl

No ratings yet

Dive into a vibrant and satisfying feast with our Tahini Lemon Lamb Pita Big Salad Bowl! This dish combines tender, marinated lamb served atop a bed of colorful salad bursting with crunch from fresh broccoli and juicy tomatoes. Finished with a zesty tahini lemon dressing and garnished with parsley, every bite is a celebration of flavors. Feel free to adapt this recipe by adding your favorite vegetables or swapping out the lamb for chicken or chickpeas for a delicious twist!

Print Recipe Pin Recipe

Prep Time 20

Cook Time 15

Total Time 40

Servings: 4

Course: Friends’ Night Dinner

Cuisine: Global (Mediterranean-inspired)

Calories: 480

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g lamb shoulder, diced
4 pita bread
200 g cherry tomatoes, halved
150 g broccoli florets
1 small red onion, thinly sliced
50 g fresh parsley, chopped (plus extra for garnish)
1 lime, cut into wedges
100 g tahini
1 lemon, juiced
50 ml olive oil
1 garlic clove, minced
(optional) Feta cheese crumbles optional
(optional) Sliced cucumbers optional

Equipment

Large pot or Dutch oven
Heatproof mixing bowl
20 cm (8 inch) square baking tray
Chef's knife
Grill or skillet

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the diced lamb with olive oil, salt, pepper, and half of the minced garlic. Toss well to coat.
Spread the lamb on a baking tray and roast for 15 minutes or until cooked to a medium doneness and nicely browned. Allow the lamb to rest for 5 minutes after cooking.
While the lamb is roasting, prepare the tahini lemon dressing. In a bowl, whisk together tahini, lemon juice, olive oil, the remaining garlic, salt, and pepper until smooth. If it's too thick, add a few tablespoons of water to reach your desired consistency.
Blanch the broccoli florets in boiling water for 2 minutes, then drain and rinse in cold water to stop cooking.
Warm the pita breads in the oven for the last 5 minutes of the lamb cooking time, until heated through.
To assemble the salad bowls, start with a base of sliced red onion, followed by the halved cherry tomatoes, blanched broccoli, and roasted lamb. Drizzle generously with tahini lemon dressing and top with chopped parsley, adding feta cheese and cucumbers if desired.
Serve with lime wedges on the side for an extra zest!

Nutrition

Calories: 480kcalCarbohydrates: 45gProtein: 32gFat: 24gSodium: 540mgPotassium: 800mgFiber: 6gSugar: 4gVitamin A: 550IUVitamin C: 30mgCalcium: 150mgIron: 3.5mg

Notes

Feel free to get creative with this salad bowl! You can swap lamb for grilled chicken or even roasted chickpeas for a vegetarian option.
Remember, the tahini dressing is versatile—try adding herbs like dill or mint for a refreshing twist.
This salad bowl lasts well in the fridge, so make extra for lunch the next day, but keep the pita and dressing separate until you're ready to enjoy.
Happy cooking!

Tried this recipe?

Let us know how it was!

Tahini Lemon Lamb Pita Big Salad Bowl