Harissa Lamb and Rice Salad

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.

Prep Time: 10 mins

Cook Time: 10 minutes

Serves: 4 people

Ingredients

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

Method

  1. Heat a large non-stick frying pan until hot.
  2. Meanwhile, in a small bowl mix the harissa and oil together. Brush the steaks on both sides with the flavoured oil.
  3. Cook the lamb for 2-3 minutes on each side (for medium) then cut into strips. If you want your steaks less pink, cook for a further 1-2 minutes on both sides.
  4. In a large bowl, add the rice, sweetcorn, peppers, chilli (if used), herbs, rocket or spinach leaves and lamb.
  5. Season to taste, add lemon juice and mix together. Garnish with lemon wedges and serve.

Tips:

If preferred, replace the fresh peppers with a 280g jar roasted sweet peppers, drained and roughly chopped