Harissa lamb with kumara and avocado salad
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 5g
Dietary fibre 6g
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
Delicious recipes and expert health advice you can trust, delivered to your inbox.