Warm Lamb and Halloumi Rice Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of tender lamb, roasted vegetables, rice, and halloumi cheese, dressed with harissa and lemon. Versatile enough for dinner parties, buffets, or simple weeknight suppers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 300 g lamb leg steaks ((roughly 2 steaks))
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- 500 g butternut squash (peeled and cubed)
- 300 g aubergine (cubed)
- 1 red pepper (cut into bitesize pieces)
- 300 g rice ((I use a mix of white long grain and black wild rice))
- 200 g halloumi (cut into bitesize pieces)
- 100 g pomegranate seeds ((roughly half a medium pomegranate))
- 4 tablespoons fresh mint leaves (roughly chopped or torn)
- 1 lemon (juice only)
- 4 teaspoons mild harissa ((or hot harissa if you like things spicy!))
- 2 tablespoons runny honey
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1239mg
- Total sugar
- 13g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 685mg
- Calcium
- 303mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1239MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.