Harissa lamb with kumara and avocado salad
Time to make: 1 hr , plus at least 1 hr marinating
( Hands-on time: 25 mins )
(at time of publication)
Nutrition Info.(per serve)
- 3 tablespoons low-fat plain yoghurt
- 1/2 lemon, juice
- 5 teaspoons harissa paste
- 500g lean lamb fillet
- KumaraSweet-potatoX and avocado salad
- 2 kumarasweet-potatoX (350g), peeled, sliced
- olive oil spray
- 2 cups cherry tomatoes
- 4 cups baby spinach
- 1/2 ripe avocado, sliced
- 1 lemon, juice
- 1 tablespoon olive oil
- 4 tablespoons toasted almond slices
Total fat 21g
Saturated fat 5g
Dietary fibre 6g
1 Mix yoghurt, lemon juice and harissa paste together. Use to coat lamb fillets. Leave to marinate for 1 hour or overnight.
2 Meanwhile, prepare kumara salad. Preheat oven to 200°C. Place kumara on a baking tray. Spray with oil. Cook for 35 minutes. Add cherry tomatoes for final 5 minutes. Mix cooked vegetables with remaining vegetables. Mix lemon juice and oil together and add to salad. Sprinkle with almonds.
3 When lamb is ready to cook, place on a heated griddle, hot barbecue or non-stick pan. Cook for 10 minutes, turning once. Leave to rest for 5 minutes before slicing. Serve with kumara salad.
Make it gluten free: Check yoghurt and harissa paste are gluten free.
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