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Harissa seared lamb with watercress salad
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4 tbsp natural yogurt
1 tbsp rose harissa
½ tsp cumin
1 tsp sweet smoked paprika
4 lamb leg steaks
1 bunch fresh watercress
½ cucumber, peeled and diced
200g pack radishes, trimmed and thinly sliced
Juice of ½ lemon
3 tbsp olive oil
50g pomegranate seeds
1. Mix together 1 tablespoon yogurt with ½ the harissa and add the cumin, paprika and seasoning. Rub into the lamb steaks and leave to marinate for 15 minutes.
2. Wash the watercress and place in a bowl. Add the diced cucumber and radish. Whisk together the lemon juice and oil and season to taste to make a dressing. Mix together the remaining yogurt and harissa.
3. Brush a griddle pan with oil, heat to high and add the lamb steaks. Cook for 3-5 minutes a side until seared but still pink in the centre. Leave to rest for 5 minutes. Toss the salad with the dressing and arrange on serving plates. Scatter over the pomegranate seeds. Add the lamb and serve with the harissa yogurt.
Typical values per serving:
1.2g fibre 25.4g protein
This recipe was first published in May 2014.