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Harissa Lamb with Spiced Chickpea Salad

Lunch

SERVES  4

PREP  10mins

COOK  15mins

 

Spice up lean meats with harissa, then build on the Moroccan flavours with honey-coated chickpeas and carrots.

Ingredients

1 tablespoon harissa (see note), plus extra to serve
 
750g lamb fillets, trimmed
 
1/4 cup (60ml) olive oil
 
1 bunch baby carrots, halved lengthways
 
2 carrots, thinly sliced
 
400g can chickpeas, drained
 
1 teaspoon ground ginger
 
1 teaspoon ground cumin
 
Handful of coriander leaves
 
1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice
 
1 tablespoon honey
 
Low-fat Greek-style yoghurt, to serve

 

Method

1 Spread the harissa over the lamb to coat. Heat 1 tablespoon oil in a frypan over medium-high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice.

2 Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tablespoons oil.

3 To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa.

 

Nutritional Information

Per Serve

 

Energy    

Calories  

Protein  

Carbs  

Fibre   

Sugar  

Fat      

Sat. Fat

2335kj

558cal

41.9g

21g

6.5g

9.8g

28g

3.7g

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