Donal Skehan
Harissa Lamb & Lentil Salad with Whipped Feta | DonalSkehan.com
  • light-meals

Harissa Lamb & Lentil Salad with Whipped Feta

November 20

If you want you can make this a veggie dish by roasting wedges of butternut squash in place of the lamb.

  • time 30mins
  • serves Serves 4
Method
  1. In a bowl, mix the lamb mince with the cumin seeds and 2 teaspoons of the harissa paste and the parsley. Season well and shape into 12 small patties.
  2. Heat the olive oil in a frying pan and fry the patties for
    2–3 minutes on each side until golden and cooked through.
  3. Meanwhile massage the kale with half the extra-virgin olive oil to soften it. Season with salt and pepper and tip into a bowl. Warm the lentils according to the packet instructions and add to the kale along with the rest of the extra-virgin olive oil, a squeeze of lemon juice and some seasoning.
  4. Whip the feta and yoghurt together with a fork or whisk until creamy. Swirl through the rest of the harissa and season with plenty of black pepper. Serve the lamb patties with the lentils and a dollop of the whipped feta.

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Ingredients

14oz lamb mince

1 tsp cumin seeds

1 tbsp harissa paste

2 tbsp chopped flat-leaf parsley

2 tsp olive oil

1⁄2 (7oz) bag sliced kale

2 tbsp extra-virgin olive oil

2 x 9oz packet cooked Puy lentils

squeeze of lemon juice

5oz feta cheese, crumbled

5oz low-fat Greek yoghurt

400g lamb mince

1 tsp cumin seeds

1 tbsp harissa paste

2 tbsp chopped flat-leaf parsley

2 tsp olive oil

1⁄2 x 200g bag sliced kale

2 tbsp extra-virgin olive oil

2 x 250g packet cooked Puy lentils

squeeze of lemon juice

150g feta cheese, crumbled

150g low-fat Greek yoghurt

You'll Need

Frying pan

photo
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