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Griddled harissa lamb with crisp spring salad
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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
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.
If the harissa is proving a little on the spicy side, add a teaspoon of natural yogurt to the salad to counteract the heat.
Typical values per serving:
3.6g fibre 30.7g protein
This recipe was first published in Tue May 13 11:50:30 BST 2014.