eCook Meal
Pineapple & Lime Lamb Salad
with charred corn, radish & Danish-style feta
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!
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R86.31
for 4 servings · R21.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Mint needs 10 gFresh Mint 20 g 20 g at R14.99 · 50% of packR7.50
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Corn needs 160 gKoo Creamstyle Sweetcorn 415 g 415 g at R23.99 · 39% of packR9.25
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Green Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Couscous needs 300 mlParboiled Long Grain White Rice 1 kg R24.99 · whole pack (size can't be divided)R24.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
Not in the Woolies basket — source these elsewhere:
- Tinned Pineapple Rings
- Free-range Lamb Goulash
- Dried Chilli Flakes
- Lime Juice
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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, Dried Chilli Flakes, Feta, Fresh Mint, Green Leaves, Lamb Goulash, Lime Juice, Radish, Tinned Pineapple Pieces
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?
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. 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. 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. 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. 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. 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, Dried Chilli Flakes, Feta, Fresh Mint, Green Leaves, Lamb Goulash, Lime Juice, Radish, Tinned Pineapple Pieces
How many calories does Pineapple & Lime Lamb Salad have?
731 calories
How much fat content does Pineapple & Lime Lamb Salad have?
grams