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Mediterranean spiced lamb

with caramelised vegetable tabbouleh and babaganoush

Ready in around 25 mins

RECIPE FACT:
Orange vegetables like the ones in this meal are rich in vitamin C and help improve immune function.
Nutritional Info:
  • Energy: 2303kj (550Kcal)
  • Protein: 32g
  • Carbohydrate: 38g
  • Fat: 21g
  • Contains: Sesame, Gluten, Tree Nuts
Serving Amount:
Serves 1 person
Cooking Instructions:
  • Before cooking:

    PREHEAT THE OVEN TO 210⁰C (FAN BAKE). BOIL THE KETTLE.

  • 1. TO COOK THE BULGUR:

    Pour boiling water from the kettle into a pot, season with salt, add the bulgur wheat and bring to the boil over a high heat. Cook for 8-10 mins, drain well into a sieve.

  • 2. TO COOK THE VEGETABLES:

    Line an oven tray with baking paper and empty the carrot batons onto the tray with the steamed pumpkin. Spray with oil, season with salt and place in the pre-heated oven for 20-25 mins until vegetables are cooked through and starting to caramalise.

  • 3. TO COOK THE LAMB:

    Spray oil onto a non-stick frying pan and place over a high heat. Once the pan is very hot add the Turkish spiced lamb strips and cook for 30-60 secs. Don’t cook any longer as this will make the lamb tough. Season with salt to taste.

  • 4. TO ASSEMBLE THE CARMELISED VEGETABLE TABBOULEH:

    Place roasted vegetables in a salad bowl, with the bulgur wheat and the baby spinach. Pour in the orange dressing, season with salt and pepper to taste and toss to combine.

  • TO SERVE:

    Arrange winter vegetables onto a plate. Open the babaganoush and stir with a spoon. Spread onto plates and top with Turkish lamb. Lastly, sprinkle over toasted pinenuts and golden raisins.

Ingredients In your box:
  • 1 pack of Mediterranean spiced lamb strips
  • 1 bag of steamed pumpkin
  • 1 pot of babaganoush
  • 1 sachet of bulgur wheat
  • 1 pot of orange dressing
  • 1 sachet of toasted pinenuts and golden raisins
  • 1 bag of baby spinach
  • 1 bag of carrot batons

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