The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Middle Eastern-style Vegan L*mb with Sumac Potatoes & Nectarine Pistachio Salsa
This Middle Eastern-inspired bowl stars tender vegan l*mb, infused in a blend of fragrant spices. Dish up alongside golden potatoes and bright carrots, roasted until golden and coated in vibrant sumac. A refreshing salsa, studded with sweet nectarine and crunchy pistachios, completes the feast.
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 nectarine
- 1 carrot
- 1 unwaxed lemon
- 10g pistachios (Nuts)
- 1 handful of fresh coriander
- 200g passata (tomatoes, salt, citric acid)
- ½ tsp ground cinnamon
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 180g shredded nova l*mb (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 1 tsp sumac
- 110g baby tomatoes
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 593
Protein: 26g
Carbs: 73g
Fat: 22g
Ingredients
- 1 nectarine (use half)
- 1 carrot (use half)
- 1 unwaxed lemon (use half)
- 10g pistachios (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 0.5 tsp ground cinnamon (use half)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 180g shredded nova l*mb (use half) (water, pea protein, sunflower oil, sodium alginate, natural flavourings, spirit vinegar, vegebrite malt (malted barley extract), veggie red (carrot and radish concentrate))
- 1 tsp sumac (use half)
- 110g baby tomatoes (use half)
- 1 onion (use half)
- 2 large potatoes
Nutritional Information
Calories: 775
Protein: 30g
Carbs: 112g
Fat: 22g
Middle Eastern-style Vegan L*mb with Sumac Potatoes & Nectarine Pistachio Salsa
This Middle Eastern-inspired bowl stars tender vegan l*mb, infused in a blend of fragrant spices. Dish up alongside golden potatoes and bright carrots, roasted until golden and coated in vibrant sumac. A refreshing salsa, studded with sweet nectarine and crunchy pistachios, completes the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl & a measuring jug
Roast the potatoes
- Dice the potatoes into 3cm chunks
- Place the potato onto the lined baking tray, drizzle with 1 tsp oil and season with salt and pepper. Roast for 10 mins
Prep the veg
- Thinly slice the onion. Halve the tomatoes. Cut the carrot into 2cm thick batons (peel optional)
- After 10 mins of roasting, add the carrots and sumac to the potato tray, toss with 1 tsp oil and a pinch of salt and pepper
- Roast for a further 15-20 mins, until the veg is soft and golden
Make the l*mb mix
- Heat the large frying pan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 3-4 mins
- Add the tomatoes, cinnamon and Middle Eastern spice mix. Cook for 30 secs, then add the l*amb, passata and 50ml water (25ml for 1 person)
- Simmer for 5-6 mins, until thickened. Add a splash of water if it becomes too dry. Season with salt and pepper
Make the salsa
- Roughly chop the coriander. Dice the nectarine into 1cm cubes Halve the lemon. Roughly chop the pistachios
- Add the nectarine, coriander and pistachios to the medium bowl and mix with the juice from the lemon, 1 tsp olive oil and a pinch of salt and pepper
Plate up
- Share the Middle Eastern l*mb between bowls, with the sumac veg and nectarine salsa alongside
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