What are the main ingredients in Moroccan Spiced Lamb Salad?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Seasoning (salt & pepper), Paper Towel

What is the nutritional information of Moroccan Spiced Lamb Salad?

Calories: 863, Carbs: 83 grams, Fat: grams, Protein: 42.4 grams, Sugar: 9.3 grams, Salt: 517 grams

How do I prepare Moroccan Spiced Lamb Salad?

SENSATIONAL SALAD: Plate up the loaded pearl barley. Top with the spiced lamb bites and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining parsley. Enjoy, Chef! BEGIN WITH THE BARLEY: Place the pearled barley in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover. CHARRED CORN & KALE: Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and set aside. HERE’S TO FLAVOUR!: Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. To ensure the best results, fry them in batches in a single layer. In the final minute, baste with the NOMU rub. Season and set aside. ALMOST THERE: In a bowl, combine the cooked pearl barley, the rinsed black beans, the charred corn & kale, ½ the chopped parsley, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss the diced tomato through the dressing and set aside.

What should be prepared from my kitchen to make Moroccan Spiced Lamb Salad?

Oil (cooking, olive or coconut), Water, Sugar/Sweetener/Honey, Seasoning (salt & pepper), Paper Towel

Moroccan Spiced Lamb Salad

Today we’re paying tribute to the wonderfully fragrant tastes of Morocco with this salad of browned lamb chunks, fluffy pearled barley, charred corn, fresh parsley & a dollop of sour cream. Served with a zingy tomato salad for freshness.

Moroccan Spiced Lamb Salad

with pearled barley, black beans & charred corn

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Black Beans
Corn
Free-range De-boned Lamb Leg Chunks
Fresh Parsley
Kale
Lemon Juice
NOMU Moroccan Rub
Pearled Barley
Sour Cream
Tomato
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Water
Sugar/Sweetener/Honey
Seasoning (salt & pepper)
Paper Towel

Serves 1

BEGIN WITH THE BARLEY
Place the pearled barley in a pot with 250ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
CHARRED CORN & KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and set aside.
HERE’S TO FLAVOUR!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. To ensure the best results, fry them in batches in a single layer. In the final minute, baste with the NOMU rub. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked pearl barley, the rinsed black beans, the charred corn & kale, ½ the chopped parsley, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss the diced tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb bites and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining parsley. Enjoy, Chef!

Pearled Barley - 75ml
Kale - 50g
Corn - 50g
Free-range De-boned Lamb Leg Chunks - 160g
NOMU Moroccan Rub - 5ml
Black Beans - 60g
Fresh Parsley - 3g
Lemon Juice - 10ml
Tomato - 1
Sour Cream - 20ml

Download the Recipe

Serves 2

BEGIN WITH THE BARLEY
Place the pearled barley in a pot with 500ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
CHARRED CORN & KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 3-4 minutes (shifting occasionally). Add the kale and fry until slightly wilted, 2-3 minutes. Remove from the pan and set aside.
HERE’S TO FLAVOUR!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). Remove from the pan. Season and set aside. To ensure the best results, fry them in batches in a single layer. In the final minute, baste with the NOMU rub. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked pearl barley, the rinsed black beans, the charred corn & kale, ½ the chopped parsley, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss the diced tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb bites and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining parsley. Enjoy, Chef!

Pearled Barley - 150ml
Kale - 100g
Corn - 100g
Free-range De-boned Lamb Leg Chunks - 320g
NOMU Moroccan Rub - 10ml
Black Beans - 120g
Fresh Parsley - 5g
Lemon Juice - 20ml
Tomato - 1
Sour Cream - 40ml

Download the Recipe

Serves 3

BEGIN WITH THE BARLEY
Place the pearled barley in a pot with 750ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
CHARRED CORN & KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the kale and fry until slightly wilted, 3-5 minutes. Remove from the pan and set aside.
HERE’S TO FLAVOUR!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside. To ensure the best results, fry them in batches in a single layer. In the final minute, baste with the NOMU rub. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked pearl barley, the rinsed black beans, the charred corn & kale, ½ the chopped parsley, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss the diced tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb bites and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining parsley. Enjoy, Chef!

Pearled Barley - 225ml
Kale - 150g
Corn - 150g
Free-range De-boned Lamb Leg Chunks - 480g
NOMU Moroccan Rub - 15ml
Black Beans - 180g
Fresh Parsley - 8g
Lemon Juice - 30ml
Tomatoes - 2
Sour Cream - 60ml

Download the Recipe

Serves 4

BEGIN WITH THE BARLEY
Place the pearled barley in a pot with 1L of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until al dente, 25-30 minutes (stirring occasionally). Drain and cover.
CHARRED CORN & KALE
Place the shredded kale in a bowl with a drizzle of oil and seasoning. Using your hands, gently massage until softened. Place a pan over medium-high heat with a drizzle of oil. When hot, fry the corn until lightly charred, 4-6 minutes (shifting occasionally). Add the kale and fry until slightly wilted, 3-5 minutes. Remove from the pan and set aside.
HERE’S TO FLAVOUR!
Place a pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally). Remove from the pan. Season and set aside. To ensure the best results, fry them in batches in a single layer. In the final minute, baste with the NOMU rub. Season and set aside.
ALMOST THERE
In a bowl, combine the cooked pearl barley, the rinsed black beans, the charred corn & kale, ½ the chopped parsley, a drizzle of olive oil, and seasoning. In a separate bowl, combine the lemon juice, a drizzle of olive oil, a sweetener (to taste), and seasoning. Toss the diced tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb bites and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining parsley. Enjoy, Chef!