Moroccan harvest platter with spice-roasted carrots, lamb and millet

This Moroccan harvest platter sings with flavour from succulent lamb, spice-roasted carrots, sweet dried apricots, almonds and fresh mint. A delicious and wholesome platter perfect for a weekend lunch with friends.

Recipe by Claire Ferrandi; Photograph by Dylan Swart

Moroccan harvest platter with spice-roasted carrots, lamb and millet

TOTAL TIME 1 hr 15 mins | SERVES 4

INGREDIENTS

ROASTED CARROTS

• 5 large carrots, peeled and sliced into batons
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• olive oil, to roast

LAMB

• 500g lamb leg cubes
• olive oil, to fry

MILLET

• 220g dehulled millet, cooked according to packaging instructions
• 1 x 400g tin chickpeas, drained and rinsed

DRESSING

• 4 tbsp olive oil
• Juice of 1 lemon
• 1 tsp ground cumin
• 1 tsp smoked Spanish paprika
• 1 garlic clove, minced
• salt and freshly ground black pepper, to taste

TO SERVE

• Roasted and salted almonds, roughly chopped
• 8 dried apricots, chopped
• Mint leaves
• 4 – 6 large handfuls mixed dark green leaves (like baby spinach, rocket, baby kale and/or watercress)

METHOD

ROASTED CARROTS

PREHEAT the oven to 200°C.

PLACE the carrots in a roasting tray, and toss with the cumin, coriander seeds and a drizzle of oil; season with salt to taste. Roast carrots for about 20 minutes or until slightly chargrilled and tender.

LAMB CUBES
HEAT a pan over high heat and add a drizzle of olive oil. Fry the lamb cubes in batches until chargrilled on the outside and medium inside, about 5 minutes in total. Season to taste and set aside at room temperature until needed.

MILLET
TOSS the cooked and drained millet with the chickpeas. Add a large drizzle of olive oil and season to taste.

DRESSING
WHISK all of the ingredients together and season to taste.

TO SERVE
ARRANGE the carrots and millet on a platter, along with the lamb (slice any larger cubes into smaller pieces, if desired). Drizzle over the dressing, and top with almonds, dried apricot pieces and mint leaves. Serve with a mixture of fresh dark green leaves of your choice alongside.

What is Millet? Millet is a low-maintenance and drought-resistant grain that is gaining popularity due to its various health benefits. Millet is gluten-free and a good source of protein, fibre and micronutrients, and also provides multiple physical and mental health benefits. Though technically a seed, millet acts like a whole grain, so you can use it like you would other whole grains (e.g. quinoa).

Print Recipe

Moroccan harvest platter with spice-roasted carrots, lamb and millet

Serves: 4

Total Time: 1 hr 15 mins

Ingredients

• ROASTED CARROTS
• 5 large carrots, peeled and sliced into batons
• 15ml (1 tbsp) cumin seeds
• 15ml (1 tbsp) coriander seeds
• olive oil, to roast
• salt, to taste
• LAMB
• 500g lamb leg cubes
• olive oil, to fry
• salt and freshly ground black pepper, to taste
• MILLET
• 220g dehulled millet, cooked
• according to packaging instructions
• 1 x 400g tin chickpeas, drained and rinsed
• olive oil, to drizzle
• salt and freshly ground black pepper, to taste
• DRESSING
• 60ml (4 tbsp) olive oil
• juice of 1 lemon
• 5ml (1 tsp) ground cumin
• 5ml (1 tsp) smoked Spanish paprika
• 1 garlic clove, peeled and minced
• salt and freshly ground black pepper, to taste
• TO SERVE
• roasted and salted almonds, roughly chopped
• 8 dried apricots, chopped
• mint leaves
• 4 – 6 large handfuls mixed, fresh
• dark green leaves (like baby spinach, rocket, baby kale and/or watercress)

Instructions

1

For the roasted carrots, preheat the oven to 200°C. Place the carrots in a roasting tray, and toss through the cumin and coriander seeds. Drizzle with a little olive oil and season with salt to taste, then roast in the preheated oven, about 20 minutes. (The carrots should be slightly chargrilled and tender.)

2

For the lamb cubes, heat a pan over high heat and add a drizzle of olive oil. Fry the lamb cubes in batches, tossing occasionally, until chargrilled on the outside and medium inside, about 5 minutes in total. Season to taste and set aside at room temperature until needed.

3

For the millet, toss the cooked and drained millet with the chickpeas. Add a large drizzle of olive oil and season to taste.

4

For the dressing, whisk all of the ingredients together and season to taste.

5

To serve, arrange the carrots and millet on a platter, along with the lamb (slice the larger cubes into smaller pieces, if desired). Drizzle over the dressing, and top with almonds, dried apricot pieces and mint leaves. Serve with a mixture of fresh dark green leaves of your choice alongside.

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Imka Webb

Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com