Harissa lamb with kumara and avocado salad

Serves: 4

Time to make: 1 hr , plus at least 1 hr marinating

Hands-on time: 25 mins

Ingredients

More weights & measures

3 tablespoons low-fat plain yoghurt
½ lemon, juice
5 teaspoons harissa paste
500g lean lamb fillet
KumaraSweet-potatoX and avocado salad
2 kumarasweet-potatoX (350g), peeled, sliced
olive spray oil
2 cups cherry tomatoes
4 cups baby spinach
½ ripe avocado, sliced
1 lemon, juice
1 tablespoon olive oil
4 tablespoons toasted almond slices

Instructions

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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.

Variations

Make it gluten free: Check yoghurt and harissa paste are gluten free.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1810 kJ

Protein 34 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 8 g

Dietary fibre 6 g

Sodium 210 mg

Calcium 110 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.