

Harissa lamb with kumara and avocado salad
Ingredients
- 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
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Instructions
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 430cal
-
Kilojoules 1810kJ
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Protein 34g
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Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 8g
-
Dietary fibre 6g
-
Sodium 210mg
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Calcium 110mg
-
Iron 3.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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