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    Griddled harissa lamb with crisp spring salad

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    Griddled harissa lamb with crisp spring salad

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

    Serves: 4


    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.

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    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.


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    4 stars