Air-fryer lamb, cauliflower & pomegranate salad

Name: Air-fryer lamb, cauliflower & pomegranate salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 3
Ingredients: 160 g wholewheat couscous; 300 ml hot vegetable or chicken stock (or water); 1 tbsp olive oil, plus extra for drizzling; 1 clove/s garlic, crushed; ½ tsp salt; 1 small cauliflower (about 700g), cut into small florets; 423 g pack slow cooked lamb shawarma; 25 g pack flat leaf parsley, leaves roughly chopped; 125 g pomegranate seeds; 1 lime, juice; a little All Dressed Up Tahini & Lime Dressing

Air frying gives the cauliflower a wonderfully crisp finish that works brilliantly with the shawarma-coated shredded lamb. Served over fluffy couscous, it's a simple dinner that's packed with warming Middle Eastern flavours. If you're not a fan of cauliflower, you can use broccoli or cabbage wedges instead. Tuck into more warm salad recipes.

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Serves3 - 4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

160g wholewheat couscous
300ml hot vegetable or chicken stock (or water)
1 tbsp olive oil, plus extra for drizzling
1 clove/s garlic, crushed
½ tsp salt
1 small cauliflower (about 700g), cut into small florets
423g pack slow cooked lamb shawarma
25g pack flat leaf parsley, leaves roughly chopped
125g pomegranate seeds
1 lime, juice
a little All Dressed Up Tahini & Lime Dressing

Put the couscous in a large heatproof bowl with a pinch of salt. Pour over the hot stock, then cover with a lid and set aside.
In a large mixing bowl, whisk the oil, garlic and salt. Add the cauliflower florets and toss in the oil, then tip into the air fryer (set aside the mixing bowl without cleaning it). Air fry for 12-13 minutes at 180ºC, tossing halfway, until golden and tender. Tip back into the mixing bowl.
Air fry the lamb according to pack instructions (if you have a dual zone air fryer, cook the lamb and cauliflower at the same time). Shred the lamb and tip into the bowl with the cauliflower. Toss together with ½ the parsley, ¾ of the pomegranate seeds and the juice of ½ lime.
Fluff up the couscous, stirring through the remaining parsley, lime juice and a drizzle of olive oil. Arrange over a platter, top with the lamb and cauliflower, drizzle with the tahini dressing and scatter with the remaining pomegranate seeds.

Cook’s tip

Leftovers love
Any extras make a brilliant packed lunch the next day. Add fresh rocket leaves and a squeeze more lime juice to freshen it up.

And to drink...

PepperBox Shiraz, Australia
A peppery Shiraz rich in warming spices that stand up to the lamb, while complementing the sweet-tart burst of pomegranate.

Typical values per serving when made using specific products in recipe