Moroccan lamb salad with roast carrots and grape bulghur

This light and delicious Moroccan lamb salad with roast carrots and grape bulghur is sure to bring all the colour to your diet that you need. Not to mention how good it looks on your plate!

By Nadia Lim
  • 25 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


  • 550 gram lean lamb loin, leg steaks, rump or tenderloins
  • 2 tablespoon harissa paste (store-bought or see recipe below)
  • 1 teaspoon olive oil
Roast carrots
  • 400 gram baby carrots, trimmed (or large carrots cut into batons)
  • 1 1/2 teaspoon olive oil
  • 1 1/2 teaspoon honey
  • 1 1/2 teaspoon sumac (optional)
Grape bulghur
  • 1 teaspoon olive oil
  • 2 shallots or 1 small onion, finely diced
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup dried bulghur wheat
  • 3/4 cup chicken stock
  • 1 1/2 cup frozen peas, edamame or broad beans, defrosted
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped coriander or mint
  • 1 cup seedless grapes, cut in half (or 3 pitted medjool dates, finely chopped)
  • 1/4 cup lightly toasted flaked almonds
  • zest and juice of 1/2 lemon
  • unsweetened natural yoghurt, harissa paste to serve
Harissa paste
  • 3 clove garlic, chopped
  • 2 red chillies, chopped
  • 1 1/2 tablespoon crushed cumin seeds
  • 1 tablespoon crushed coriander seeds
  • 3 tablespoon olive oil
  • 2 tablespoon tomato paste
  • 1 teaspoon coconut or brown sugar
  • juice of 1/2 lemon
  • 1 teaspoon salt


  • 1
    Preheat oven to 200°C. Line an oven tray with baking paper. Pat lamb dry with paper towels and coat with harissa paste. Leave to marinate at room temperature while you prepare the rest of the meal. Alternatively leave to marinate in the fridge for a few hours or overnight.
  • 2
    Toss carrots with olive oil, honey and sumac on lined oven tray, then season with salt and pepper. Spread out into a single layer and roast, tossing once during cooking, for about 20 minutes until tender and lightly caramelised.
  • 3
    For the bulghur, heat oil in a medium pot on low-medium heat. Cook shallot, with a good pinch of salt,for 1-2 minutes until soft and fragrant. If at any time it is sticking to the bottom of the pan and burning,add a tablespoon of water, stirring, and it should unstick. Add allspice, cinnamon and bulghur, tossing to coat in the shallot and spices, then add stock. Bring to the boil, then cover wit ha tight-fitting lid, reduce heat to low and cook for 10 minutes or until bulghur is tender. Turn off heat and leave lid on to finish steaming bulghur for a few minutes before fluffing up with a fork.
  • 4
    To cook the lamb, heat oil in a large frypan on medium-high heat. Season lamb with salt and cook for about 2-3 minutes on each side for medium-rare or until done to your liking (Note: cook times will also depend on the thickness of the cut you use. If using lamb rump, you'll need to finish cooking lamb in the oven for 5-6 minutes as it is thicker).Cover and set aside to rest for 5-10 minutes before slicing against the grain.
  • 5
    When bulghur is cooked, toss with roast carrots, beans, fresh herbs, grapes, almonds, lemon zest and juice. Season to taste with salt and pepper. Mix yoghurt with harissa paste and any juices from the resting lamb.
Harissa paste
  • 6
    Place all ingredients in a food processor and blitz until well combined. Makes ½ cup.