Spice up lean meats with harissa, then build on the Moroccan flavours with honey-coated chickpeas and carrots.
- Spread the harissa over the lamb to coat. Heat 1 tablespoon oil in a frypan over medium-high heat and cook the lamb, turning, for 2-3 minutes for medium or until browned and cooked to your liking. Rest for 5 minutes, then thinly slice.
- Cook carrots in a saucepan of boiling, salted water for 5-6 minutes until tender. Add the chickpeas and cook for 1 minute or until heated through, then drain. Toss with ginger, cumin, coriander, lemon juice, honey and remaining 2 tablespoons oil.
- To serve, divide chickpea salad among plates and sprinkle with zest, then top with lamb, yoghurt and extra harissa.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set