Harissa Spiced Lamb Salad

Today we’re paying tribute to the wonderfully fragrant tastes of Tunisia with this salad of browned lamb chunks, fluffy bulgur wheat, charred corn, fresh coriander & a dollop of sour cream. Sided with a zingy tomato salad for freshness.

Harissa Spiced Lamb Salad

with bulgur wheat, black beans & charred corn

Hands on Time: 20 - 25 minutes

Overall Time: 30 - 35 minutes

Ingredients:

  • Black Beans
  • Bulgur Wheat
  • Corn
  • Free-range Lamb Chunks
  • Fresh Coriander
  • Lemon Juice
  • Pesto Princess Harissa Paste
  • Salad Leaves
  • Sour Cream
  • Tomato
  • Tomatoes

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Sugar/Sweetener/Honey
Photo of Harissa Spiced Lamb Salad
  1. BEGIN WITH THE BULGUR

    Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 75ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.

  2. PREP STEP

    Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice ½ the tomato.

  3. CHARRED CORN

    Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.

  4. HERE’S TO HARISSA

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.

  5. ALMOST THERE

    In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.

  6. SENSATIONAL SALAD

    Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

  • Bulgur Wheat - 75ml

  • Black Beans - 60g

  • Fresh Coriander - 4g

  • Salad Leaves - 20g

  • Tomato - 1

  • Corn - 50g

  • Free-range Lamb Chunks - 150g

  • Pesto Princess Harissa Paste - 10ml

  • Lemon Juice - 15ml

  • Sour Cream - 20ml

  1. BEGIN WITH THE BULGUR

    Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 150ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.

  2. PREP STEP

    Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the tomato.

  3. CHARRED CORN

    Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 3-4 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.

  4. HERE’S TO HARISSA

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.

  5. ALMOST THERE

    In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.

  6. SENSATIONAL SALAD

    Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

  • Bulgur Wheat - 150ml

  • Black Beans - 120g

  • Fresh Coriander - 8g

  • Salad Leaves - 40g

  • Tomato - 1

  • Corn - 100g

  • Free-range Lamb Chunks - 300g

  • Pesto Princess Harissa Paste - 20ml

  • Lemon Juice - 30ml

  • Sour Cream - 40ml

  1. BEGIN WITH THE BULGUR

    Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 225ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.

  2. PREP STEP

    Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice 1½ of the tomatoes.

  3. CHARRED CORN

    Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.

  4. HERE’S TO HARISSA

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.

  5. ALMOST THERE

    In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.

  6. SENSATIONAL SALAD

    Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

  • Bulgur Wheat - 225ml

  • Black Beans - 180g

  • Fresh Coriander - 12g

  • Salad Leaves - 60g

  • Tomatoes - 2

  • Corn - 150g

  • Free-range Lamb Chunks - 450g

  • Pesto Princess Harissa Paste - 30ml

  • Lemon Juice - 45ml

  • Sour Cream - 60ml

  1. BEGIN WITH THE BULGUR

    Boil the kettle. Using a shallow bowl, submerge the bulgur wheat in 300ml of boiling water. Add a drizzle of oil and gently stir through with a fork. Cover with a plate and steam for 15-20 minutes until cooked and tender. Fluff up with a fork, replace the plate, and set aside.

  2. PREP STEP

    Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the tomatoes.

  3. CHARRED CORN

    Place a pan over high heat with a drizzle of oil. When hot, add the corn and fry for 4-6 minutes until lightly charred, shifting occasionally. Remove from the pan and set aside.

  4. HERE’S TO HARISSA

    Return the pan to a medium-high heat with a drizzle of oil. When hot, add the lamb chunks and fry for 4-5 minutes or until browned, shifting as they colour. To ensure the best results, fry them in batches in a single layer. Remove from the pan and toss through the harissa paste. Season and set aside.

  5. ALMOST THERE

    In a bowl, combine the cooked bulgur, the rinsed black beans, the charred corn, ½ the picked coriander, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener of choice (to taste), and seasoning, the shredded leaves, and the diced tomato.

  6. SENSATIONAL SALAD

    Plate up the bulgur salad. Top with the harissa lamb bites and dollops of sour cream. Garnish with the remaining coriander. Side with the fresh tomato salad. Enjoy!

  • Bulgur Wheat - 300ml

  • Black Beans - 240g

  • Fresh Coriander - 15g

  • Salad Leaves - 80g

  • Tomatoes - 2

  • Corn - 200g

  • Free-range Lamb Chunks - 600g

  • Pesto Princess Harissa Paste - 40ml

  • Lemon Juice - 60ml

  • Sour Cream - 80ml

Woolies Products in this dish

Photo of Exotic Tomato Selection 500 g

Exotic Tomato Selection 500 G

Photo of Exotic Tomato Mix 600 g

Exotic Tomato Mix 600 G

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Organic Italian Tomato Purèe 690 ml

Organic Italian Tomato Purèe 690 Ml

Photo of Roma Tomatoes 4 pk

Roma Tomatoes 4 Pk

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Organic Italian Whole Peeled Tomatoes 400 g

Organic Italian Whole Peeled Tomatoes 400 G

Photo of Sardines in Tomato Sauce 120 g

Sardines In Tomato Sauce 120 G

Photo of Mediterranean Tomatoes Min 500 g

Mediterranean Tomatoes Min 500 G

Photo of Mackerel Fillets in Tomato Sauce 125 g

Mackerel Fillets In Tomato Sauce 125 G

Photo of Tomato Paste 70 g

Tomato Paste 70 G

Photo of Rosa Tomatoes 600 g

Rosa Tomatoes 600 G

Photo of Diced Tomatoes 400 g

Diced Tomatoes 400 G

Photo of Organic Lentils in Tomato Brine 400 g

Organic Lentils In Tomato Brine 400 G

Photo of Slicing Tomatoes 4 pk

Slicing Tomatoes 4 Pk

Photo of Roma Tomatoes 800 g

Roma Tomatoes 800 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Tomato Puree in Tub 240 g

Tomato Puree In Tub 240 G

Photo of Lucky Star Pilchards in Tomato Sauce 400 g

Lucky Star Pilchards In Tomato Sauce 400 G

Photo of Cherry Tomatoes 200 g

Cherry Tomatoes 200 G

Photo of Snacking Tomatoes 175 g

Snacking Tomatoes 175 G

Photo of Mini Rosa Tomatoes 200 g

Mini Rosa Tomatoes 200 G

Photo of Tomato Paste 140 g

Tomato Paste 140 G

Photo of Rosa Tomatoes 200 g

Rosa Tomatoes 200 G

Photo of Slicing Tomatoes 8 pk

Slicing Tomatoes 8 Pk

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

Photo of Roma Tomatoes 1.5 kg

Roma Tomatoes 1.5 Kg

Views: 765