What are the main ingredients in Pineapple & Lime Lamb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

What is the nutritional information of Pineapple & Lime Lamb Salad?

Calories: 731, Carbs: 57 grams, Fat: grams, Protein: 39.6 grams, Sugar: 11.5 grams, Salt: 332 grams

How do I prepare Pineapple & Lime Lamb Salad?

CHARRED CORN: 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). Remove from the pan and set aside. SPICY MOMENT: Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb chunks with the chilli flakes (to taste) until browned, 1-2 minutes per side. Remove from the heat. LOVELY LIMEY LAMB: Plate up the loaded couscous salad. Top with the spicy lamb and the drained feta. Drizzle over the pineapple-lime dressing. Sprinkle with the remaining mint. Stunning work, Chef! LOADED COUSCOUS SALAD: To the bowl with the cooked couscous, toss through the rinsed green leaves, the cucumber half-moons, the radish rounds, the charred corn, a drizzle of olive oil, and seasoning. COUSCOUS: Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork. SOME PREP: Rinse the radish and slice into rounds. Rinse and cut the cucumber into half-moons. Rinse the green leaves. Rinse and roughly slice the fresh mint. Drain the feta. A TROPICAL DRIZZLE: In a blender, add the pineapple, the lime juice, ½ the sliced mint, and 40ml of water. Pulse until smooth and a drizzling consistency. Season and set aside.

What should be prepared from my kitchen to make Pineapple & Lime Lamb Salad?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel

Pineapple & Lime Lamb Salad

Name: Pineapple & Lime Lamb Salad
Prep time: 25 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Blender; Paper Towel

A delicious dish boasting epic tropical flavours. Lamb chunks are cooked with spicy chilli flakes and laid over a loaded couscous salad with crunchy cucumber, creamy feta and most delicious of all, a tangy pineapple and lime dressing!

Pineapple & Lime Lamb Salad

with charred corn, radish & Danish-style feta

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Corn
Couscous
Cucumber
Danish-style Feta
Dried Chilli Flakes
Free-range Lamb Goulash
Fresh Mint
Green Leaves
Lime Juice
Radish
Tinned Pineapple Ring
Tinned Pineapple Rings

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Blender
Paper Towel

Serves 1

COUSCOUS
Boil the kettle. Place the couscous in a bowl with 75ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Rinse the radish and slice into rounds. Rinse and cut the cucumber into half-moons. Rinse the green leaves. Rinse and roughly slice the fresh mint. Drain the feta.
A TROPICAL DRIZZLE
In a blender, add the pineapple, the lime juice, ½ the sliced mint, and 20ml of water. Pulse until smooth and a drizzling consistency. Season and set aside.
CHARRED CORN
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). Remove from the pan and set aside.
SPICY MOMENT
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb chunks with the chilli flakes (to taste) until browned, 1-2 minutes per side. Remove from the heat.
LOADED COUSCOUS SALAD
To the bowl with the cooked couscous, toss through the rinsed green leaves, the cucumber half-moons, the radish rounds, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY LIMEY LAMB
Plate up the loaded couscous salad. Top with the spicy lamb and the drained feta. Drizzle over the pineapple-lime dressing. Sprinkle with the remaining mint. Stunning work, Chef!

Couscous - 75ml
Radish - 20g
Cucumber - 50g
Green Leaves - 20g
Fresh Mint - 3g
Danish-style Feta - 20g
Tinned Pineapple Ring - 1
Lime Juice - 10ml
Corn - 40g
Free-range Lamb Goulash - 150g
Dried Chilli Flakes - 2,5ml

Download the Recipe

Serves 2

COUSCOUS
Boil the kettle. Place the couscous in a bowl with 150ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Rinse the radish and slice into rounds. Rinse and cut the cucumber into half-moons. Rinse the green leaves. Rinse and roughly slice the fresh mint. Drain the feta.
A TROPICAL DRIZZLE
In a blender, add the pineapple, the lime juice, ½ the sliced mint, and 40ml of water. Pulse until smooth and a drizzling consistency. Season and set aside.
CHARRED CORN
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). Remove from the pan and set aside.
SPICY MOMENT
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb chunks with the chilli flakes (to taste) until browned, 1-2 minutes per side. Remove from the heat.
LOADED COUSCOUS SALAD
To the bowl with the cooked couscous, toss through the rinsed green leaves, the cucumber half-moons, the radish rounds, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY LIMEY LAMB
Plate up the loaded couscous salad. Top with the spicy lamb and the drained feta. Drizzle over the pineapple-lime dressing. Sprinkle with the remaining mint. Stunning work, Chef!

Couscous - 150ml
Radish - 40g
Cucumber - 100g
Green Leaves - 40g
Fresh Mint - 5g
Danish-style Feta - 40g
Tinned Pineapple Rings - 2
Lime Juice - 20ml
Corn - 80g
Free-range Lamb Goulash - 300g
Dried Chilli Flakes - 5ml

Download the Recipe

Serves 3

COUSCOUS
Boil the kettle. Place the couscous in a bowl with 225ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Rinse the radish and slice into rounds. Rinse and cut the cucumber into half-moons. Rinse the green leaves. Rinse and roughly slice the fresh mint. Drain the feta.
A TROPICAL DRIZZLE
In a blender, add the pineapple, the lime juice, ½ the sliced mint, and 60ml of water. Pulse until smooth and a drizzling consistency. Season and set aside.
CHARRED CORN
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). Remove from the pan and set aside.
SPICY MOMENT
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb chunks with the chilli flakes (to taste) until browned, 1-2 minutes per side. Remove from the heat.
LOADED COUSCOUS SALAD
To the bowl with the cooked couscous, toss through the rinsed green leaves, the cucumber half-moons, the radish rounds, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY LIMEY LAMB
Plate up the loaded couscous salad. Top with the spicy lamb and the drained feta. Drizzle over the pineapple-lime dressing. Sprinkle with the remaining mint. Stunning work, Chef!

Couscous - 225ml
Radish - 60g
Cucumber - 150g
Green Leaves - 60g
Fresh Mint - 8g
Danish-style Feta - 60g
Tinned Pineapple Rings - 3
Lime Juice - 30ml
Corn - 120g
Free-range Lamb Goulash - 450g
Dried Chilli Flakes - 7,5ml

Download the Recipe

Serves 4

COUSCOUS
Boil the kettle. Place the couscous in a bowl with 300ml of boiling water. Stir through a drizzle of olive oil and seasoning. Cover and steam until rehydrated, 5-8 minutes. Fluff with a fork.
SOME PREP
Rinse the radish and slice into rounds. Rinse and cut the cucumber into half-moons. Rinse the green leaves. Rinse and roughly slice the fresh mint. Drain the feta.
A TROPICAL DRIZZLE
In a blender, add the pineapple, the lime juice, ½ the sliced mint, and 80ml of water. Pulse until smooth and a drizzling consistency. Season and set aside.
CHARRED CORN
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). Remove from the pan and set aside.
SPICY MOMENT
Return the pan to medium-high heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, fry the lamb chunks with the chilli flakes (to taste) until browned, 1-2 minutes per side. Remove from the heat.
LOADED COUSCOUS SALAD
To the bowl with the cooked couscous, toss through the rinsed green leaves, the cucumber half-moons, the radish rounds, the charred corn, a drizzle of olive oil, and seasoning.
LOVELY LIMEY LAMB
Plate up the loaded couscous salad. Top with the spicy lamb and the drained feta. Drizzle over the pineapple-lime dressing. Sprinkle with the remaining mint. Stunning work, Chef!