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
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
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.
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.
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.
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.
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.
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!
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.
PREP STEP
Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the Tomato.
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.
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.
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.
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!
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.
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.
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.
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.
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.
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!
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.
PREP STEP
Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the Tomatoes.
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.
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.
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.
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!
Frequently Asked Questions
What is the preparation time for Harissa Spiced Lamb Salad?
The preparation time for Harissa Spiced Lamb Salad with bulgur wheat, black beans & charred corn is between 20 and 25 minutes.
What is the total time required to make Harissa Spiced Lamb Salad with bulgur wheat, black beans & charred corn?
The total time required to make Harissa Spiced Lamb Salad with bulgur wheat, black beans & charred corn is between 30 and 35 minutes.
How many servings does Harissa Spiced Lamb Salad provide?
4 servings
What are the main ingredients in Harissa Spiced Lamb Salad?
Black Beans, Bulgur Wheat, Corn, Free-range Lamb Chunks, Fresh Coriander, Lemon Juice, Pesto Princess Harissa Paste, Salad Leaves, Sour Cream, Tomato, Tomatoes
What is the nutritional information of Harissa Spiced Lamb Salad?
Calories: 789, Carbs: 73 grams, Fat: grams, Protein: 39.9 grams, Sugar: 7 grams, Salt: 425 grams
How do I prepare Harissa Spiced Lamb Salad?
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. PREP STEP: Drain and rinse the black beans. Rinse and pick the coriander. Rinse and roughly shred the salad leaves. Roughly dice the tomato. 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. 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. 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. 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!
What should be prepared from my kitchen to make Harissa Spiced Lamb Salad?
Black Beans, Bulgur Wheat, Corn, Free-range Lamb Chunks, Fresh Coriander, Lemon Juice, Pesto Princess Harissa Paste, Salad Leaves, Sour Cream, Tomato, Tomatoes
How many calories does Harissa Spiced Lamb Salad have?
789 calories
How much fat content does Harissa Spiced Lamb Salad have?
grams
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