Middle Eastern Lamb and Chickpea Salad

with Moutabal
Moutabal is a Middle Eastern dip made from smoked eggplants. Ours is ready-made and so delicious!
Cals 1152 · Prot 53 · Carbs 62 · Fat 44
Low-Carb
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25 min
Middle Eastern Lamb and Chickpea Salad with Moutabal
Moutabal is a Middle Eastern dip made from smoked eggplants. Ours is ready-made and so delicious!
Cals 1152 · Prot 53 · Carbs 62 · Fat 44
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Spiced Lamb
Lean lamb mince
350 Grams
Red onion
1 Piece
Garlic cloves
2 Piece
Fresh parsley
15 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Honey
15 Grams
Coriander cumin powder
4 Grams
Paprika powder
2 Grams
Cinnamon powder
1 Gram
Chicken stock cube
1 Piece
Toppings
Red radish
125 Grams
Chickpeas
260 Grams
Vegetable oil
1 Tbsp
Salt
0.5 Tsp
Ras el hanout
5 Grams
Moutabal
200 Grams
Rocket
20 Grams
Feta cheese
50 Grams
Pomegranate molasses
20 Grams
Black pepper
0.5 Tsp

Tips for fussy eaters

Swap the moutabal for hummus!

Pro tip

Make sure to fry the mince on a high heat, or it will stew and not crisp up!

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

1 Prep

Preheat the oven to 200/180°C fan. Peel and finely dice the onion. Peel and mince the garlic. Quarter the radish. Finely chop the parsley. Drain the chickpeas.
Roast

2 Roast

Place the chickpeas on a baking tray with a drizzle of oil, pinch of salt and the Ras el hanout. Shake the tray until the chickpeas are coated. Roast in the oven for 15 min until crispy. 
Fry lamb

3 Fry lamb

Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion with a pinch of salt and fry for 5 min until softened. Add the lamb mince and fry for 5-7 min on a high heat until browned and starting to crisp. 
Add

4 Add

Add the garlichoneycumincorianderpaprika, and a pinch of cinnamon. Crumble the stock cube into the pan. Using a spatula, break it up thoroughly. Add the parsley. Fry for 1 min further.
Serve

5 Serve

Divide the moutabal, spiced lamb mincechickpeasradishrocket leaves and feta cheese among plates. Drizzle the lamb with the Pomegranate molasses and a glug of good quality olive oil. Season with black pepper

Tips for fussy eaters

Swap the moutabal for hummus!

Pro tip

Make sure to fry the mince on a high heat, or it will stew and not crisp up!

Allergens

May contain the following items and their products: crustaceans, peanuts, soybeans, tree nuts, sesame seeds, fish, eggs, milk, gluten, celery, mustard, sulphur dioxide and sulphites.
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