Opa! Bring a taste of Greece to your weeknight dinner table. A tasty bowl of lamb goulash and roasted butternut is sided with traditional Greek flavours of cucumber & tomato salsa and refreshing tzatziki. An effortless and simply delicious dish. We think it’s about time to bring out the ouzo!
Lamb Souvlaki Bowl
Lamb Souvlaki Bowl
with roasted butternut, hummus & tzatziki
Hands on Time: 15 - 30 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Butternut
- Cucumber
- Free-range Lamb Goulash
- Fresh Parsley
- Hummus
- NOMU Moroccan Rub
- Pitted Kalamata Olives
- Red Onion
- Red Onions
- Tomato
- Tomatoes
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
BLISTERING BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, add the halved olives to the tray.
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium-high heat with a drizzle of oil. When hot, add the lamb goulash and ¾ of the rub and fry for 4-5 minutes until browned, shifting occasionally.
A TRIP TO GREECE
Plate up the roasted butternut chunks. Side with the lamb goulash, the tomato salsa, and the tzatziki. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 250g
Pitted Kalamata Olives - 25g
Cucumber - 50g
Tomato - 1
Red Onion - 1
Fresh Parsley - 4g
Free-range Lamb Goulash - 150g
NOMU Moroccan Rub - 10ml
Tzatziki - 25ml
Hummus - 40ml
BLISTERING BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, add the halved olives to the tray.
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium-high heat with a drizzle of oil. When hot, add the lamb goulash and ¾ of the rub and fry for 4-5 minutes until browned, shifting occasionally.
A TRIP TO GREECE
Plate up the roasted butternut chunks. Side with the lamb goulash, the tomato salsa, and the tzatziki. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 500g
Pitted Kalamata Olives - 50g
Cucumber - 100g
Tomato - 1
Red Onion - 1
Fresh Parsley - 8g
Free-range Lamb Goulash - 300g
NOMU Moroccan Rub - 20ml
Tzatziki - 50ml
Hummus - 80ml
BLISTERING BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, add the halved olives to the tray.
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium-high heat with a drizzle of oil. When hot, add the lamb goulash and ¾ of the rub and fry for 5-6 minutes until browned, shifting occasionally.
A TRIP TO GREECE
Plate up the roasted butternut chunks. Side with the lamb goulash, the tomato salsa, and the tzatziki. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 750g
Pitted Kalamata Olives - 75g
Cucumber - 150g
Tomatoes - 2
Red Onions - 2
Fresh Parsley - 12g
Free-range Lamb Goulash - 450g
NOMU Moroccan Rub - 30ml
Tzatziki - 75ml
Hummus - 120ml
BLISTERING BUTTERNUT
Preheat the oven to 200°C. Place the butternut chunks on a roasting tray. Coat in oil and season. Roast in the hot oven for 30-35 minutes until cooked through and crisping up, shifting halfway. In the final 5 minutes, add the halved olives to the tray.
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium-high heat with a drizzle of oil. When hot, add the lamb goulash and ¾ of the rub and fry for 5-6 minutes until browned, shifting occasionally.
A TRIP TO GREECE
Plate up the roasted butternut chunks. Side with the lamb goulash, the tomato salsa, and the tzatziki. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Butternut - 1kg
Pitted Kalamata Olives - 100g
Cucumber - 200g
Tomatoes - 2
Red Onions - 2
Fresh Parsley - 15g
Free-range Lamb Goulash - 600g
NOMU Moroccan Rub - 40ml
Tzatziki - 100ml
Hummus - 160ml
Woolies Products in this dish
