Middle Eastern Grilled Lamb Salad

Jump to Recipe Print Recipe

This Middle Eastern BBQ Lamb Salad with Roast Pumpkin, Feta and Figs is the kind of weeknight wonder that feels special yet takes barely any time. Juicy charred lamb, spiced roasted veg (that can be done in the air fryer), sweet pops of fig and creamy feta over greens make a proper dinner salad that satisfies without fuss. The combo of cumin-scented sweet potato (or pumpkin) with lemony dressing and herby leaves nails that “fresh meets comfort” vibe Aussies often love. It’s easy to do on the barbie or stovetop, and it’s flexible with pantry beans and whatever greens are in the crisper or garden.

Banner for all of our Cookidoo Guided recipes. — Need some inspiration?

Ingredients and substitutions

Lamb cuts: Lamb leg steaks, rump or backstrap all grill quickly and stay tender; use what you have and cook to your liking for best results.
Beans: A four-bean mix adds fibre and protein; swap for chickpeas or lentils if preferred, for a similar hearty bite in the salad base. I buy 4 packs of those little tins.
Figs: Dried figs bring chew and sweetness; raisins or cranberries are great substitutes, with barberries giving a tangy pop if you can find them. Middle Eastern supermarkets stock these.
Greens: Any soft leaves work—cos, baby spinach or mixed leaves—choose crunchy lettuce for extra texture against the juicy lamb.
Spice: Cumin seeds echo Middle Eastern flavours; add a pinch of coriander, baharat or harissa to the veg for a bolder profile if you like. It’s your kitchen. 😁

Glass bowl showing salad ingredients of sliced red onion, beans and chickpeas, slided dry figs. — Figs, beans and onions

Good to know

Serves: 2 generous mains (easily scale up).
Make-ahead: Roast the veg and shake the dressing earlier in the day. Cook the lamb fresh for best texture and slice after resting, before serving.
Health notes: You get quality protein from lamb and beans, fibre from legumes and veg, plus healthy fats from EVOO; feta adds calcium and flavour, so a little goes a long way. I used my homemade soft gourmet feta for this dish; use what you have.

Glass bowl filled with mixed salad ingrdients ready to add to salad greens. pumpkin, sliced red onion, chickpeas, figs, tomato, cumin seed and gourmet feta. — Or use chickpeas and vegatables

Pro tips

Salt the lamb just before it hits the heat for the best crust. Then rest it before slicing so the juices re-distribute.
Use a salad spinner when you wash your greens; removing the water really makes a huge difference to flavour.
Zest the lemon into the dressing to perfume the whole bowl without adding bitterness—tiny step, big flavour. This is how Wayne prefers his lemon. 🤣
Keep a can of beans in the pantry to turn BBQ leftovers into a next-day salad lunch in minutes. I buy 125g four packs; they’re handy to have in the pantry.
Serve on its own, or with one of our flatbreads like Roti, or quick Naan.

Frequently Asked Questions

Can it be gluten-free?

Yes—this salad is naturally gluten-free; just check labels on canned beans and spices to be safe.

Can I pan-fry instead of BBQ?

Absolutely; use a hot cast-iron or heavy skillet for a quick sear on both sides and rest before slicing. Get the pan hot before adding the oil and meat.

Can I swap the figs?

Yes—use cranberries, raisins, or barberries for a similar sweet-tart accent that pairs well with salty feta and lemon dressing.

How do I cook lamb to medium?

Aim for 3–4 minutes per side on a hot grill or pan, then rest; adjust for thickness and preference for doneness.

Can I add grains?

Add cooked quinoa, barley, couscous or lentils to make it extra hearty and stretch it for more servings.

Does it keep?

Dressed salads soften; keep components separate and dress just before serving if packing for lunch.