Pineapple & Lime Lamb Salad

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

4.9

Hands on Time: 25 - 30 minutes

Overall Time: 30 - 35 minutes

Ingredients:

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Blender
  • Paper Towel
Photo of Pineapple & Lime Lamb Salad
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

Frequently Asked Questions

What is the preparation time for Pineapple & Lime Lamb Salad?

The preparation time for Pineapple & Lime Lamb Salad with charred corn, radish & Danish-style feta is between 25 and 30 minutes.

What is the total time required to make Pineapple & Lime Lamb Salad with charred corn, radish & Danish-style feta?

The total time required to make Pineapple & Lime Lamb Salad with charred corn, radish & Danish-style feta is between 30 and 35 minutes.

How many servings does Pineapple & Lime Lamb Salad provide?

4 servings

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

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

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?

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

How many calories does Pineapple & Lime Lamb Salad have?

731 calories

How much fat content does Pineapple & Lime Lamb Salad have?

grams

Woolies Products in this dish

Photo of Fresh Mint 80 g

Fresh Mint 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Fresh Mint 20 g

Fresh Mint 20 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

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