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.
Serving size
Ingredients
Ingredients
- 1 tbsp tahini (Sesame)
- 1 onion
- 2 carrot
- 1 red cabbage
- 1 unwaxed lemon
- 4 garlic clove
- 4 tbsp pomegranate molasses
- 1 handful of fresh flat-leaf parsley
-
2 tsp maple syrup
-
160g quinoa
-
360g Pulled Lamb Style
-
1 tbsp shawarma spice mix
- 20g flaked almonds (Nuts)
Nuts, Sesame
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 112Kcal | 504Kcal |
| 470kJ | 2110kJ | |
| Fat | 4.1g | 19g |
| of which saturates | 0.5g | 2.4g |
| Carbohydrates | 13g | 57g |
| of which sugars | 5.0g | 23g |
| Protein | 6.0g | 27g |
| Salt | 0.26g | 1.2g |
| Fibre | 2.7g | 12g |
Shawarma-style Vegan Lamb with Quinoa, Pomegranate Slaw & Herby Tahini Dressing
Our vegan take on shawarma stars vegan lamb, sizzled until golden and coated in a blend of fragrant spices. Dish up alongside fluffy quinoa and a crunchy cabbage and carrot slaw, infused with sweet pomegranate molasses. Finish with a drizzle of herby tahini dressing, crunchy flaked almonds and squeeze of lemon juice - and you're ready to dig in!
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a small bowl, a sieve & a grater
Prep & make the slaw
- Finely slice the onion. Coarsely grate the carrots (peel optional). Trim and finely slice the cabbage. Cut the lemon into 6 wedges. Finely chop or crush the garlic
- To the large bowl, add the carrot, cabbage, one-quarter of the onion, half the pomegranate molasses, the juice of 1 lemon wedge and a pinch of salt. Mix well, then set aside
Make the tahini dressing & cook the quinoa
- Put the tahini pot into the small bowl filled with hot water for 1 min to loosen. Finely chop the parsley
- Empty and dry the bowl, then add the tahini, maple syrup, a squeeze of lemon, 2 tbsp hot water and a pinch of salt. Mix until smooth. Stir half the parsley into the sauce
- Add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain. Season with a pinch of salt and pepper
Fry the vegan lamb
- Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the remaining onion and cook for 3-4 mins, until softening. Season with a pinch of salt and pepper
- Add the vegan lamb, breaking it up with a spoon, and cook for 4 mins
- Stir in the garlic and shawarma spice and cook for 1 min, then pour in the remaining molasses and cook for 1-2 mins, until thickened
Plate up
- Serve the vegan lamb into bowls, with the quinoa and slaw alongside. Drizzle with the tahini dressing and scatter with the almonds and remaining parsley. Garnish with the remaining lemon wedges
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