Stranger Foods

Harissa lamb and rice salad

Serves 4 20 mins

20 mins	Total
10 mins	Prep
10 mins	Cook

This recipe is a super, speedy meal that is cooked in under 10 minutes. Thin cut lamb steaks brushed with harissa paste, cooked and served with a flavour-packed rice salad made with wholegrain rice, sweetcorn, sweet peppers, chilli, fresh coriander or parsley, rocket leaves and fresh lemon juice.

Ingredients

x0.5

Metric

Imperial

400 g lean thin cut boneless lamb leg steak
1 tablespoon harissa paste
2 tablespoons rapeseed or olive oil
1x 250 g pouch wholegrain rice, cooked and cooled quickly
1x 198 g can sweetcorn kernels, drained
2 small red peppers, deseeded and roughly chopped
1 red chilli, deseeded and finely chopped, optional
large bunch coriander or flat-leaf parsley, freshly chopped
1x 60 g bag fresh rocket or baby spinach leaf
Lemon wedges, to serve

Instructions

°C

°F

Heat a large non-stick frying pan until hot.
Meanwhile, in a small bowl mix the harissa and oil together. Brush the steaks on both sides with the flavoured oil.
Cook the lamb for on each side (for medium) then cut into strips. If you want your steaks less pink, cook for a further on both sides.
In a large bowl, add the rice, sweetcorn, peppers, chilli (if used), herbs, rocket or spinach leaves and lamb.
Season to taste, add lemon juice and mix together. Garnish with lemon wedges and serve.

Harissa lamb and rice salad

Ingredients

Instructions

www.simplybeefandlamb.co.uk