Ingredients
Equipment
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
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!
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!