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
Pineapple & Lime Lamb Salad
with charred corn, radish & Danish-style feta
Hands on Time: 25 - 30 minutes
Overall Time: 30 - 35 minutes
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
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
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
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
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!
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
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