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Lamb and lentil moroccan salad

Serves   4-5
Prep time: 15 mins
Cooking time: 30 mins

This warming Autumn salad can also be made without meat and either served alongside a roasted leg of lamb or on its own as a vegetarian meal – just add some Pams Couscous! You can also add some toasted Pams Walnuts for extra crunch. 

  • Salads
  • Moroccan
  • Lamb
  • Lentils
Lamb and lentil moroccan salad




  • 1 medium sized Pams Parsnip 
  • 2 medium sized Pams Carrots 
  • 3 tablespoons Pams Pure Olive Oil 
  • Salt and freshly ground black pepper 
  • 1 teaspoon ground sumac 
  • 1 teaspoon Pams Ground Cumin 
  • 400g lamb fillets (or Pams Lamb Backstrap)  
  • 2 large handfuls Pams Baby Rocket leaves 
  • 1 small Pams Organic Red Onion, finely chopped 
  • ¼ cup Pams Superfoods Golden Berries 
  • 400g can Pams Brown Lentils, drained and rinsed


  • 2 tablespoons lemon juice 
  • 1 teaspoon Dijon mustard 
  • 1 teaspoon Pams Squeezable Honey 
  • 1/3 cup Pams Extra Virgin Olive Oil 


  1. Preheat the oven to 180°C. 
  2. Chop the parsnip and carrots into batons approximately 5cm long. Toss them together in a bowl with the olive oil, salt, pepper, sumac and cumin. 
  3. Arrange the vegetables in a single layer in a small roasting dish and cook for 25 minutes until tender and starting to colour. Set aside to cool. 
  4. Brush the lamb with a little olive oil and cook in a pan over a high heat for 6 minutes, turning at times, until well coloured (this is for medium-rare lamb and using small fillets).  
  5. Set the lamb aside to rest for 5 minutes before slicing into 1cm thick slices. 
  6. Whisk dressing ingredients together in a small bowl. Season with salt and pepper. 
  7. Toss the carrots, parsnips, lamb, rocket, red onion, golden berries and lentils together in a bowl. Arrange in a large serving platter and drizzle with the dressing.