Harissa Lamb with Chickpea and Pomegranate Salad

Name: Harissa Lamb with Chickpea and Pomegranate Salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 people
Ingredients: 2 tablespoons harissa paste; 4 tablespoons olive oil; 4 tablespoons lemon juice; salt and pepper; 4 boneless lamb leg steaks; ½ red onion; Juice of 1 lemon; ½ teaspoon salt; 200 g cherry tomatoes; 1 small cucumber; 400 g tin chickpeas; 2 tablespoons olive oil; black pepper; Seeds of 1 small pomegranate; 200 g baby spinach; Brown or white pittas to serve

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4 people
Calories
362 kcal
Course
Main Course, Salad
Cuisine
Fusion, Middle Eastern, North African

Harissa Lamb with Chickpea and Pomegranate Salad

Nash Knight

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A deliciously simple dinner that is perfect for warmer evenings. Inspired by North African flavours, this easy peasy Harissa Lamb with Chickpea and Pomegranate Salad recipe is ideal for a quick midweek supper, yet delicious enough to make for a weekend treat. It can be cooked indoors on a griddle pan or outdoors on the barbecue – perfect for our impossible-to-judge British weather – it also happens to be dairy and gluten free and pretty healthy too!

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Ingredients

Servings

Harissa Lamb

2 tablespoons harissa paste (I used one from Tesco Ingredients), or to taste
4 tablespoons olive oil
4 tablespoons lemon juice
salt and pepper
4 boneless lamb leg steaks roughly 150g / 5¼oz each

Chickpea and Pomegranate Salad

½ red onion diced
Juice of 1 lemon
½ teaspoon salt
200 g cherry tomatoes quartered
1 small cucumber diced
400 g tin chickpeas drained
2 tablespoons olive oil
black pepper
Seeds of 1 small pomegranate or 2 x 80g / 3oz pots pomegranate seeds
200 g baby spinach
Brown or white pittas to serve (optional)

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Instructions

Start by making the marinade for the lamb. Mix together the harissa paste, olive oil, lemon juice plus a little salt and pepper, and then add the lamb steaks. Try to marinate the lamb for at least 10 minutes – if you can do this an hour or two ahead of time, that would be even better.
To make the salad, place the diced red onions, salt, and lemon juice in a bowl and mix thoroughly. This will help soften the onions and make the flavour less harsh. The onions will also flavour the dressing beautifully. Add the quartered cherry tomatoes, diced cucumber, drained chickpeas and olive oil, along with a few twists of black pepper and half the pomegranate seeds and stir everything together. Set aside, while you cook the lamb to allow the flavours of the salad to develop.
Heat up your griddle pan over a high heat for 1 minute. (Use a non stick frying pan if you don't have a griddle pan.) There is no need to put any oil in the pan.
Remove the lamb from the marinade and place in the griddle pan. Cook for 2 minutes. Turn over using tongs and cook for a further 2 minutes. This should result in perfectly pink meat inside – if you want it well done, do it for 3 minutes each side... Or for rare, 1 minute each side.
When it has finished cooking, remove your lamb steaks from the griddle pan and place them on a board. Allow to rest for 10 minutes, then chop them into bite-sized cubes.
To arrange your salad, divide the spinach up among 4 plates or large bowls. Put a quarter of the chickpea salad on top of each portion of spinach. Arrange the lamb cubes on top and, finally, scatter with the reserved pomegranate seeds. Drizzle over any remaining dressing from the bottom of the salad bowl.
Alternatively, put the spinach, lamb, chickpea salad and pomegranate seeds on the table and allow everyone to make up their own salad.

Notes

Not suitable for freezing (except the lamb on its own IS suitable for freezing).
Nutrition information is approximate and meant as a guideline only.

Nutrition Information

Show Details

Calories 362kcal (18%) Carbohydrates 33g (11%) Protein 9g (18%) Fat 24g (37%) Saturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 719mg (30%) Potassium 832mg (24%) Fiber 9g (36%) Sugar 10g (20%) Vitamin A 5060IU (101%) Vitamin C 54mg (60%) Calcium 118mg (12%) Iron 4mg (22%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 362 kcal

% Daily Value*

Calories	362kcal	18%
Carbohydrates	33g	11%
Protein	9g	18%
Fat	24g	37%
Saturated Fat	3g	15%
Cholesterol	1mg	0%
Sodium	719mg	30%
Potassium	832mg	18%
Fiber	9g	36%
Sugar	10g	20%
Vitamin A	5060IU	101%
Vitamin C	54mg	60%
Calcium	118mg	12%
Iron	4mg	22%