Middle Eastern Lamb and Chickpea Salad

Name: Middle Eastern Lamb and Chickpea Salad with Moutabal
Total time: 25 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Lean Lamb Mince; 1 Piece of Red onion; 2 Piece of Garlic cloves; 15 Grams of Fresh parsley; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 15 Grams of Honey; 4 Grams of Coriander cumin powder; 2 Grams of Paprika powder; 1 Grams of Cinnamon powder; 1 Piece of Chicken stock cube; 125 Grams of Red radish; 240 Grams of Chickpeas; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 5 Grams of Ras el hanout; 200 Grams of Moutabal; 20 Grams of Rocket; 50 Grams of Feta cheese; 20 Grams of Pomegranate molasses; 1 Tsp of Black Ground Pepper

with Moutabal

Moutabal is a Middle Eastern dip made from smoked eggplants. Ours is ready-made and so delicious!

Cals 320 · Prot 12 · Carbs 54 · Fat 7

Low Carb

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 320 · Prot 12 · Carbs 54 · Fat 7

Low Carb

Ingredients

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 4*5*9*15*

1 Piece

Toppings

Red radish

125 Grams

Chickpeas

240 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Ras el hanout

5 Grams

Moutabal

200 Grams

Rocket

20 Grams

Feta cheese 4*

50 Grams

Pomegranate molasses

20 Grams

Black Ground Pepper

0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	1341 / 320
Fats (g)	7.2
of which saturated (g)	3.6
Carbohydrates (g)	54
of which sugars (g)	11.2
Fibers (g)	9.9
Proteins (g)	11.7
Salt (g)	5.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

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

Instructions

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.

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.

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.

4 Add

Add the garlic, honey, cumin, coriander, paprika, 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.

5 Serve

Divide the moutabal, spiced lamb mince, chickpeas, radish, rocket 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.

More recipes like this