A FLAVOR-PACKED SALAD THAT EATS LIKE A MEAL.
So good, you will be making this on repeat.
If you’re looking for a salad that actually satisfies, this roasted carrot and spiced lamb salad is exactly what you need. Warm, bold, and a little unexpected, it’s one of those dishes that feels both comforting and energizing, perfect for dinner when you’re craving something hearty and nourishing.
The sweet, caramelized carrots are tossed in cumin and maple, which pair beautifully with the rich, savory lamb spiced with baharat or shawarma seasoning, aromatic Middle Eastern blends that usually feature warm spices like paprika, coriander, and cinnamon. You can find these blends at most specialty grocers or easily make your own. If you’re not into lamb, don’t worry, ground beef, chicken, or turkey work great too.
We finish things off with loads of fresh herbs (think parsley, mint, coriander, and dill), chewy golden raisins, and crunchy pine nuts. Then everything gets topped with a creamy tahini drizzle that ties it all together. The result? A flavor-packed dish that hits all the right notes. Sweet, savory, spicy, herby, and a little tangy.
Serving suggestions:
• Enjoy it warm straight out of the pan, or let it cool and pack it as a lunch salad.
• Serve it over a bed of quinoa or rice to stretch it further.
• Want to go low-carb? Scoop it into lettuce cups for a fresh, light twist.
• Leftovers are even better the next day, so don’t be afraid to double the batch.
This is one of those recipes you’ll want to make on repeat, versatile, meal-prep friendly, and so, so good.
Roasted Carrot & Spiced Lamb Salad with Tahini Drizzle
A flavor-packed salad that eats like a meal.
INGREDIENTS
- 2 medium carrots (approx. 300g / 10 oz), sliced into thin rounds or half-moons
- 1 Tbsp olive oil or avocado oil
- 2 Tbsp maple syrup or honey
- 2 tsp ground cumin
- 1 tsp chili powder (optional)
- Salt to taste
- 3 Tbsp pine nuts
450g / 1 lb ground lamb (sub with beef, chicken, or turkey if preferred)
1 Tbsp baharat or shawarma seasoning (both work well)
½ tsp ground cinnamon
Salt to taste
2 Tbsp harissa paste
3 Tbsp golden raisins
¼ cup chopped fresh parsley
¼ cup chopped fresh coriander (cilantro)
¼ cup chopped fresh mint
2 Tbsp chopped fresh dill
1 green bird’s eye chili, finely chopped (optional)
Optional: finely shredded cabbage or other veg on hand
2 Tbsp fresh lemon juice (or more, to taste)
Salt to taste
¼ cup tahini
½ tsp garlic powder
1 Tbsp lemon juice
2–3 Tbsp ice-cold water (to thin to drizzle consistency)
Salt to taste
INSTRUCTIONS
Preheat oven to 220°C / 400°F.
Place sliced carrots on a lined baking sheet.
Toss with oil, maple syrup or honey, cumin, chili powder (if using), and salt.
Spread carrots out in a single layer.
Roast for 10–15 minutes, flip, and roast another 10–15 minutes or until tender and lightly caramelized.
Heat a large skillet over medium heat. Add pine nuts and toast for 2–3 minutes until golden and fragrant. Remove and set aside.
In the same skillet, add ground lamb and cook, breaking it up with a wooden spoon. Cook for ~6–8 minutes, until browned and cooked through.
Drain excess fat, return lamb to pan, and stir in baharat/shawarma spice, cinnamon, and salt.
Add harissa paste and golden raisins. Cook for another 2–3 minutes until well combined. Turn off the heat and stir in the toasted pine nuts.
In a bowl, combine chopped herbs, green chili (if using), lemon juice, and salt.
For the tahini drizzle, whisk tahini, garlic powder, lemon juice, salt, and water together until smooth and pourable. Add more water if needed.
In a large mixing bowl, gently toss roasted carrots and cooked lamb with the herb salad.
Taste and adjust seasoning with more lemon juice, salt, or pepper.
Plate and drizzle generously with tahini sauce. Serve warm or at room temp.
