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Middle Eastern inspired lamb salad

Serves   6
Prep time: 10 mins
Cooking time: 10 mins

Inspired by the flavours of the Middle East this sensational salad is packed full of flavour and provides a new twist on the classic lamb roast. Better yet, this salad is so incredible you could omit the lamb for a meat free alternative.

Lamb salad




  • 1 x roasted or barbecued leg of lamb – butterflied or whole 
  • 400 gm falafel mix 
  • Canola oil (or similar) 
  • 200gm hummus 
  • 2 x handful rocket 
  • ½ cup Italian parsley (roughly chopped)
  • ½ cup mint (roughly chopped) 
  • Extra virgin olive oil 
  • 1/3 cup dates (roughly chopped) 
  • 1/3 cup toasted almonds (roughly chopped) 
  • 1-2 lemons, juice of
  • 1 x pomegranate (seeds only) optional 
  • Flaky salt and fresh black pepper 


1. Pre-heat your oven to 90 degrees Celsius.

Take the falafel mix and mould into disc’s that are about a centimetre thick. 

2. Place a suitable sized pan or skillet on medium high heat. Once hot add a liberal amount of canola oil, then cook your falafel until golden and crisp on each side. Place in the pre-heated oven to keep warm while you finish cooking off the rest of the falafel.

3. To serve take a suitable sized platter and cover the base with a liberal amount of hummus. Top with warm falafel, then carve some of the lamb and add around the falafel. 

4. Next, toss the rocket, parsley and mint in a bowl and dress with the olive oil. Spread the greens out over the lamb then finally toss over the chopped dates, almonds and pomegranate seeds (optional).

5. Finish with a healthy squeeze of lemon juice over it all, season with some flaky sea salt and fresh black pepper and enjoy!