Middle Eastern Lamb Bowls with Roasted Vegetables and Tahini Dressing
SERVES
4
PREP TIME
15 mins
COOK TIME
30 mins
INGREDIENTS
- 300 g pumpkin cut into 2cm chunks
- 300 g agria potatoes cut into 2cm chunks
- 2 red capsicum cut into chunks
- 1 red onion cut into wedges
- 2 tbsp olive oil
- 2 tsp ground sumac
- 1½ tsp ground cumin
- 1½ tsp paprika
- ½ tsp ground cumin
- 100 g rocket
- 1 handful fresh parsley finely chopped
Tahini Dressing
- 3 tbsp hulled tahini
- 2 tbsp Greek yoghurt
- 1½ tbsp lemon juice
- 1 clove of garlic crushed
- 1 tbsp water adjust for consistency
Calories
593
Carbs
38.7g
Sugar
12.9g
Protein
28.5g
Fat
35.9g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Heat the oven to 190°C fan bake. Toss the pumpkin, potatoes, red capsicum, and red onion with the olive oil, sumac, cumin, paprika and a good sprinkle of salt and grind of black pepper. Spread on a baking tray and roast for 25–30 minutes, or until tender and slightly caramelised.
- While the vegetables roast cook the lamb patties according to packet instructions.
- In a small bowl, whisk together the tahini, lemon juice, crushed garlic, cumin, and a pinch of salt. Gradually whisk in the water until the dressing is smooth and pourable.
- Divide the rocket leaves between serving bowls. Top with the roasted vegetables, sliced the lamb patties and arrange on top of each bowl.
- Drizzle generously with the tahini dressing and garnish with freshly chopped parsley.
