eCook Meal
Moroccan Spiced Lamb Salad
with pearled barley, black beans & charred corn
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.
Serving guide
Choose your portion size.
BEGIN WITH THE BARLEY
Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 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 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!
Return the pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 pearl barley, black beans, Corn, kale, ½ the 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 tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb 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 250ml [500ml]|#7DA0D7 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 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!
Return the pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 pearl barley, black beans, Corn, kale, ½ the 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 tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb 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 [1L]|#7DA0D7 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 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, 2-3 minutes. Remove from the pan and set aside.
HERE’S TO FLAVOUR!
Return the pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 pearl barley, black beans, Corn, kale, ½ the 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 tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb 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 [1L]|#7DA0D7 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 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, 2-3 minutes. Remove from the pan and set aside.
HERE’S TO FLAVOUR!
Return the pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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 pearl barley, black beans, Corn, kale, ½ the 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 tomato through the dressing and set aside.
SENSATIONAL SALAD
Plate up the loaded pearl barley. Top with the spiced lamb and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining Parsley. Enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R137.98
for 4 servings · R34.50 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Free-range Lamb Chunks needs 600 gHalaal Free Range Lamb Bones Avg 1 kg 1 kg at R64.99 · 60% of packR38.99
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Tomatoes needs 2Tomato Puree in Tub 240 g R20.99 · whole pack (size can't be divided)R20.99
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Sour Cream needs 80 mlSour Cream 250 ml 250 ml at R36.99 · 32% of packR11.84
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Corn needs 200 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 48% of packR11.56
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Kale needs 200 gKale Min 350 g 350 g at R35.99 · 57% of packR20.57
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Black Beans needs 240 gBlack Beans 500 g 500 g at R57.99 · 48% of packR27.84
Not in the Woolies basket — source these elsewhere:
- NOMU Moroccan Rub
- Pearled Barley
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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 Lamb Chunks, Kale, Lemon Juice, NOMU Moroccan Rub, Parsley, Pearled Barley, Sour Cream, Tomato
What is the nutritional information of Moroccan Spiced Lamb Salad?
Calories: 818, Carbs: 83 grams, Fat: grams, Protein: 40.7 grams, Sugar: 7.8 grams, Salt: 511 grams
How do I prepare Moroccan Spiced Lamb Salad?
SENSATIONAL SALAD: Plate up the loaded pearl barley. Top with the spiced lamb and the dressed tomatoes. Dollop over the sour cream and garnish with the remaining parsley. Enjoy, Chef! ALMOST THERE: In a bowl, combine the pearl barley, black beans, corn, kale, ½ the 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 tomato through the dressing and set aside. HERE’S TO FLAVOUR!: Return the pan over medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. 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. CHARRED CORN & KALE: Place the 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. BEGIN WITH THE BARLEY: Place the pearled barley in a pot with 250ml [500ml]|#7DA0D7 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.
What should be prepared from my kitchen to make Moroccan Spiced Lamb Salad?
Black Beans, Corn, Free-range Lamb Chunks, Kale, Lemon Juice, NOMU Moroccan Rub, Parsley, Pearled Barley, Sour Cream, Tomato
How many calories does Moroccan Spiced Lamb Salad have?
818 calories
How much fat content does Moroccan Spiced Lamb Salad have?
grams