Harissa lamb & chickpea salad with minted yogurt chutney
Waitrose and Partners

Harissa lamb & chickpea salad with minted yogurt chutney

Spicy harissa and yogurt make a punchy marinade for any cut of lamb. If you don’t have any ras el hanout, then you can use a single spice like ground cumin or paprika to roast the chickpeas.

    • Serves2
    • CourseMain meal
    • Prepare20 mins
    • Cook25 mins
    • Total time45 mins
    • PlusPreparation time 20 minutes + marinating

    Ingredients

    • 2 tbsp Cooks' Ingredients Ruby Rose Harissa Paste
    • 1 lime, juice
    • 6 tbsp No.1 Strained Greek Yogurt
    • 1 pack 2 Essential British Lamb Leg Steaks
    • 400g can chickpeas, drained and rinsed
    • 4 tsp olive oil
    • 1 clove/s garlic, crushed
    • 1 tsp Cooks' Ingredients Ras El Hanout
    • 1/3 x 100g pack Cooks’ Ingredients Mint, leaves only
    • 50g baby leaf salad
    • 1 courgette, pared into strips

    Method

    1. In a medium-sized bowl, mix the harissa with 2½ tsp lime juice, 1 tbsp yogurt and a pinch of salt. Add the lamb steaks, cover and marinate for at least 20 minutes, or ideally in the fridge for up to 4 hours.

    2. Preheat the oven to 200ºC, gas mark 6. Toss the chickpeas with 3 tsp oil, the garlic and a pinch of salt. Spread out on a baking tray. Roast for 10 minutes, then scatter with the ras el hanout. Roast for 5 minutes more, then set aside.

    3. Meanwhile, put most of the mint in a small blender or food processor with 1½ tsp lime juice, 2 tbsp yogurt and a pinch of salt. Whizz until combined, then put into a bowl and mix with the remaining 3 tbsp yogurt.

    4. Heat a griddle pan or barbecue to high. Lift the lamb from the marinade (discard any remaining marinade) and cook them for 4-5 minutes on each side, turning occasionally, until well browned. Rest for 5 minutes. Toss the salad and courgette with the remaining 1 tsp oil and lime juice. Arrange on plates with the chickpeas, slice the lamb and place on top, scatter over the remaining mint leaves. and serve with the yogurt chutney

    Cook’s tip

    Use a vegetable peeler to pare the courgette into long strips, working your way around the outside. When you reach the core you can dice it and add it to the salad too. Any leftover mint can be put into a glass of water in the fridge, like a bunch of flowers. Just trim the ends first.

    Nutritional

    Typical values per serving when made using specific products in recipe

    Energy

    2,319kJ/ 556kcals

    Fat

    32g

    Saturated Fat

    11g

    Carbohydrates

    25g

    Sugars

    4.7g

    Fibre

    7.2g

    Protein

    37g

    Salt

    0.5g