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–+ servings

Cumin Lime Lamb Salad with Peas and Broccoli

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Dive into a vibrant bowl of Cumin Lime Lamb Salad with Peas and Broccoli! This refreshing salad features a delightful mix of crisp greens combined with sweet peas and tender broccoli, all beautifully topped with spiced lamb. A zesty cumin lime dressing brings everything together, while fresh cilantro adds a burst of flavor. To finish, a dollop of creamy yogurt on the side makes for a delicious contrast. Feel free to swap in your favorite greens or grains to tailor this dish to your taste!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Budget-Friendly
Cuisine: Global
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g lamb loin, trimmed and diced
  • 150 g mixed salad greens (e.g., arugula, spinach)
  • 100 g frozen peas (thawed)
  • 150 g broccoli florets, blanched
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • Zest and juice of 2 limes
  • Salt and pepper
  • 1 bunch fresh cilantro, chopped
  • 200 g plain Greek yogurt optional
  • 50 g crumbled feta cheese (optional) optional

Equipment

  • Frying pan (for sautéing pumpkin)
  • Heatproof mixing bowl
  • Chef's knife
  • Cutting board
  • Salad serving platter

Method
 

  1. In a frying pan over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the diced lamb. Season with salt, pepper, and 1 teaspoon of ground cumin. Sear for about 5-7 minutes or until browned and cooked to your liking (aim for medium rare, around 57°C / 135°F).
  2. While the lamb cooks, in a mixing bowl, combine the remaining olive oil, lime zest, lime juice, and the remaining teaspoon of cumin. Whisk until well blended, then season to taste with salt and pepper.
  3. In a large serving platter, arrange the mixed salad greens. Top with the blanched broccoli florets and thawed peas.
  4. Once the lamb is cooked, let it rest for about 5 minutes. Then, slice it into bite-sized pieces and layer them over the salad.
  5. Drizzle the cumin lime dressing over the salad evenly and toss gently to combine. Garnish with chopped cilantro and, if desired, crumbled feta cheese.
  6. Serve with a side of plain Greek yogurt for an extra creaminess. Enjoy your delicious creation!

Nutrition

Calories: 350kcalCarbohydrates: 18gProtein: 27gFat: 20gSodium: 450mgPotassium: 560mgFiber: 5gSugar: 4gVitamin A: 310IUVitamin C: 45mgCalcium: 70mgIron: 3.5mg

Notes

Feel free to substitute the lamb with another protein like chicken or chickpeas for a vegetarian option.
For a bit more crunch, consider adding nuts or seeds as a topping.
This salad is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 2 days. Just keep the dressing separate until you're ready to serve!
Don't hesitate to adjust the lime and cumin levels to match your personal preference—cooking is all about creativity! Enjoy!

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