Harissa Lamb and Chickpea Salad
- 45g harissa paste
- 3 tbsp chopped mint
- 1 tbsp olive oil
- 500g lamb neck fillet
- 200g couscous
- 400g tin of chickpeas, drained
- ½ red onion, finely chopped
- 2 tbsp vinaigrette
- 60g baby spinach leaves
- Rub the meat with the harissa and half the mint, then brush with olive oil and griddle for 10 mins, turning occasionally, to char all over. Meanwhile, pour 250ml boiling water over the couscous in a bowl and set aside for 5 mins, before fluffing with a fork and stirring in the chickpeas, remaining mint and the onion. Drizzle with vinaigrette and mix well.
- Divide the couscous between 4 plates and top with spinach leaves. Slice the lamb, rest on top of the salad, and serve.
20 mins
4 serving