Mixed rice and lentil salad with chermoula lamb

Delicious and easy, this Middle Eastern salad with tender lamb pieces makes a wonderfully healthy and filling family dinner. Be sure to make an extra serving or two for an easy work lunch the next day.

  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Mixed rice and lentil salad with chermoula lamb
  • 1 cup brown and red rice combination
  • 400 gram can lentils, rinsed, drained
  • 60 gram bag baby spinach leaves
  • 1 pomegranate, seeds removed
  • 1/4 cup chopped dill
  • 2 tablespoon pine nuts, toasted
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon pomegranate molasses
  • 500 gram lamb fillet
  • lemon wedges to serve
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/3 cup chopped parsley
  • 1/3 cup chopped coriander leaves
  • 4 clove garlic, crushed
  • 2 teaspoon ground cumin
  • 2 teaspoon sweet paprika


Mixed rice and lentil salad with chermoula lamb
  • 1
    In a saucepan of boiling salted water, cook rice for 25-30 minutes until tender. Drain well and rise under cold water. Transfer to a bowl. Add lentils, spinach, pomegranate seeds, dill and pine nuts.
  • 2
    In a jug, whisk oil, juice and molasses. Season. Stir through rice mixture. Set aside.
  • 3
    Meanwhile, to make chermoula spice; in a small bowl, combine all ingredients. Season to taste.
  • 4
    Preheat a chargrill pan or barbecue grill on high. Place lamb in a shallow dish. Pour over half chermoula, turning to coat.
  • 5
    Cook lamb for 2-3 minutes each side until cooked to taste. Set aside, loosely covered with foil to rest. Serve sliced, with salad and a drizzle of remaining chermula. Accompany with lemon wedges.


For added speed, use a 450g pre-cooked rice mix instead of cooking rice from scratch.

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