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
Moroccan Spiced Lamb Salad
with pearled barley, black beans & charred corn
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Moroccan Spiced Lamb Salad?
The preparation time for Moroccan Spiced Lamb Salad with pearled barley, black beans & charred corn is between 25 and 45 minutes.
What is the total time required to make Moroccan Spiced Lamb Salad with pearled barley, black beans & charred corn?
The total time required to make Moroccan Spiced Lamb Salad with pearled barley, black beans & charred corn is between 40 and 60 minutes.
How many servings does Moroccan Spiced Lamb Salad provide?
4 servings
What are the main ingredients in Moroccan Spiced Lamb Salad?
Black Beans, Corn, Free-range De-boned Lamb Leg Chunks, Fresh Parsley, Kale, Lemon Juice, NOMU Moroccan Rub, Pearled Barley, Sour Cream, Tomato, Tomatoes
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?
Black Beans, Corn, Free-range De-boned Lamb Leg Chunks, Fresh Parsley, Kale, Lemon Juice, NOMU Moroccan Rub, Pearled Barley, Sour Cream, Tomato, Tomatoes
How many calories does Moroccan Spiced Lamb Salad have?
863 calories
How much fat content does Moroccan Spiced Lamb Salad have?
grams
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