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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
- 3 tablespoons low-fat plain yoghurt
- ½ lemon, juice
- 5 teaspoons harissa paste
- 500g lean lamb fillet
- Kumara and avocado salad
- 2 kumara (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
-
Protein 34g
-
Total fat 21g
-
–Saturated fat 5g
-
Carbohydrates 25g
-
–Sugars 8g
-
Dietary fibre 6g
-
Sodium 210mg
-
Calcium 110mg
-
Iron 3.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
