Griddled harissa lamb with crisp spring salad


2 tsp Bart Blends Harissa
2 tbsp olive oil
4 essential Waitrose New Zealand Lamb Leg Steaks
Juice and grated zest of 1 orange
1 tsp white wine vinegar
2 fennel bulbs, quartered and very thinly sliced
2 large carrots, coarsely grated
6 radishes, thinly sliced
100g watercress
1 tsp Bart Nigella seeds


1. Mix together the harissa and 1 tbsp of the olive oil and brush over the lamb steaks. Cook the steaks in a griddle pan or on the barbecue for 2 –3 minutes on each side until nicely browned and still a little pink in the centre.

2. Make a dressing by mixing together the orange zest and juice, vinegar and remaining tablespoon of olive oil.

3. Place the fennel, carrots, radishes and watercress in a large serving bowl. Pour over the dressing, scatter with the nigella seeds and toss together just before serving with the cooked lamb.

Cook’s tip

If the harissa is proving a little on the spicy side, add a teaspoon of natural yogurt to the salad to counteract the heat.

  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Total time: 25 minutes 25 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,611kj/387kcals
Fat 26.3g
Saturated Fat 9.3g
Carbohydrate 6.8g
Sugars 6.5g
Salt 0.4g

3.6g fibre 30.7g protein

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4 stars

Average user rating Based on 4 ratings

This recipe was first published in Tue May 13 11:50:30 BST 2014.